Chilli Soy Fish

A fishy day today. Hahahaha! Really a fishy day. Obviously because its a fish recipe today. A no-frill, humble and I believe one of the most loved Malaysian fish style. Must be spicy, salty and tangy until we want to feel the explosion of flavours on our mouth, throat and tongue right? Exactly! Then again, it is your food right to the number of birds eye chillies because these chillies, as small as they are, trust me, they can reap your tongue apart with their extreme spiciness. Other than that, all should be well and good for the rest of the ingredients. Fish deep fried, and the spicy, tangy and salty sauce. atop. Happy cooking love.

Ingredients

For fish
1 medium size siakap - score on both sides
1/2 tsp turmeric/kunyit powder
A pinch of salt
Oil for frying

Sauce

1 teaspoon of dark sauce
1 tablespoon of light sauce
1 teaspoon of sugar
½ lemon - extract juice

5 chili padi/birds eye chillies (cut into smaller sizes)
5 garlic - chopped
1 inch ginger - chopped
A handful of coriander (cut into smaller sizes)

Method
Lather fish with turmeric powder and salt.
Heat sufficient oil.

Deep fry fish, remove and keep aside.
Leave about 2 tablespoons of oil in the wok.
Sauté garlic and ginger. 

Add chili padi and the rest of the ingredients. 

 Pour ¼ cup of water.
Let it simmer.
Off the heat and stir in coriander leaves.

Pour sauce over fish and serve immediately.