Ingredients:
500g pomfret/Spanish mackerel/snapper/milkfish, cut into 3-4 pieces
1 lime, extract juice
1 teaspoon salt
oil
2 stalks lemon grass, bruised (use only the bottom white tender part)
1 teaspoon tamarind juice
1 tablespoon sweet soy sauce
Spices (ground):
6 red chilies, seeded
5 shallots
2 cloves garlic
3 candlenuts
1 teaspoon chopped ginger
1 teaspoon salt
Directions:
Rub fish with lime juice and salt and let it stand for 20 minutes. Wash and drain. Heat oil and deep-fry fish until golden brown. Drain and set aside. Heat 3 tablespoons oil and sauté ground spices until fragrant, then add lemon grass, tamarind juice and sweet soy sauce. When the sauce has thickened, spread it over deep-fried fish.
