Ingredients:
750g fish, cleaned, scaled and cut into steaks
2 tbsp vegetable oil
1 red chilli, sliced into long strips
1 spring onion, cut into 3cm lengths
600ml water
2 garlic cloves, pounded to a paste
10 shallots, peeled and pounded to a paste
1 tbsp (heaped) belacan (shrimp paste)
3cm length of ginger, peeled and pounded to a paste
5 red chillies, pounded to a paste
2 stalks of lemongrass, soft cores pounded to a paste
5cm length of galangal, peeled and pounded to a paste
2 tsp tamarind juice
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a wok and when hot use to fry all the pounded ingredients for about 10 minutes, stirring frequently. At this pint stir in the water and bring to a boil.
Now add the fish and tamarind juice then season to taste with salt and black pepper. Reduce the heat to a simmer and cook for about 8 minutes, or until the fish is tender and cooked through.
Turn into a warmed serving dish, garnish with shredded chillies and spring onions and serve accompanied by rice.
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