Ingredients /nutrition
- vegetable oil
- 700 g red snapper, cut into bite size pieces
- 250 g shallots
- 3 garlic cloves
- 16 red chilies
- 2 tsp shrimp paste (belacan)
- 1 tomato
- 200 ml water
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp lemon juice
- 1 tbsp tomato sauce
- 1 stalk chopped coriander
Methods / instructions
- Heat oil in wok and deep fry fish until golden brown.
- Remove and drain on kitchen paper towel. Set aside.
- Meanwhile, grind shallots, garlic, red chilies, shrimp paste and tomato using a food processor or blender.
- Heat up more oil and saute paste until aromatic.
- Add remaining ingredients and return fish.
- Heat up thoroughly and serve immediately.
Servings: 4
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