INGREDIENTS:

• 1 pc fish (medium size)
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp cornstarch
• 1-2 pcs kaffir lime leaves
• cooking oil

(PASTE, TO BLEND):

• 2 red onions
• 2 stalks lemongrass
• water

(SAUCE):

• 4-5 cloves garlic, minced
• 1 tbsp Salam Sos Berperisa Tiram
• 2-3 tbsp Salam Sos Cili Manis Perisa Thai
• 2 tbsp tomato sauce
• 1 tsp sugar
• 1-2 pcs kaffir lime leaves, minced
• 1 red onion, sliced
• 1 tomato, sliced
• 1 red chilli, sliced
• ½ tsp cornstarch, diluted with ½ cup water
• water

(GARNISHING):

• lettuce leaves
• coriander leaves, chopped
• scallion, chopped

INSTRUCTIONS:

1. Wash and clean the fish, make some slits on both sides of the fish, season with salt, turmeric powder and cornstarch, set aside.
2. Heat up enough oil in the wok and insert the fish and kaffir lime leaves once the oil is heated. Deep fry until cooked through and set aside on a serving plate.
3. Pour the extra oil to a separate heat resistant container, leaving just enough for stir fry.
4. Add in garlic and blended paste, stir fry until aromatic.
5. Add in sauces, incorporate with some water to form enough gravy.
6. Then add in sugar and kaffir lime leaves and bring to a boil.
7. Toss in sliced red onions, tomatoes and chillies to the sauce, stir to coat it with the gravy.
8. Add in cornstarch solution to thicken the gravy.
9. Pour the sauce over the fish. Garnish with coriander leaves and scallion. Serve immediately.

TIPS:

Turmeric powder and kaffir lime leaves help to reduce the fishy smell from the fish.