Salt fish is another favorite for us at home but I do try not to serve this very often as too much of any food with salt is not good for health. Moreover, you can only have about 3-4 pieces maximum of salt fish while enjoyed with white rice. Any balance from this dish can be stored in air tight container and kept in the fridge. Bring out when you feel like serving or having it.
150g threadfin/kurau salt fish - soaked in water for about 1/2 hour and cut into cubes
1 tbsp chilly flakes (or the quantity you prefer as per your taste on spiciness)
70g tamarind/asam - add some water and squeeze out the juice
5 shallots - sliced
1 inch ginger - sliced into stripes
1 tsp brown sugar
salt to taste (use sparingly)
4 tbsp olive oil
When oil is heated, fry the salt fish until crispy and golden brown in color. Remove and keep aside.
In the same oil. saute the ginger and shallots to soften for about 3-4 mins.
Pour in the tamarind juice, chilly flakes, sugar and salt.
Stir until it becomes a thick paste.
Lastly, add the fried salt fish cubes. Mix all ingredient together before removing from heat.