Sizzling Fish Thai Style

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 ma yao/ Threadfin fish (about 800g)
1 stalk spring onion (chopped finely)

Seasoning:
1 tbsp sugar
1 tsp salt

Home Made Thai Hot Sauce:
10 shallots (blended)
10 pips garlic (blended)
1 tsp belachan powder
5 dried chillies (soaked, blended)
5 red chillies (blended)
2 stalks lemon grass (blended)
1 stalk ginger bud/bunga kantan (minced)
5 preserved leek bulbs/ Q Tow (blended)
400ml water

Method:
1. Clean fish and rub some salt on it. Coat some rice flour on it to absorb the moisture.
2. Heat enough oil. Deep-fry fish till cooked and crispy. Put the fish onto a piece of aluminium foil (as shown in photo).
3. Heat up 3 tbsps oil. Saute shallots and garlic. Add in belachan powder and fry for a while. Add in dried chillies, red chillies and lemon grass. Fry till fragrant. Add in ginger bud and preserved leek bulbs. Add in water and seasoning. Bring to a boil.
4. Heat up a hot plate. Place (2) on it. Pour (3) over. Sprinkle some spring onion. Serve hot.