Ikan Balado

Ingredients

For fish
1 medium size (about 400g) black pompret - de-gut and make incisions on both sides

1/2 tbsp corn flour

1/2 tbsp rice flour

Salt for taste

Oil as needed

For the sauce

5 garlic - chopped

5 shallots - chopped

2 tomatoes - chopped 

1 tbsp blended/grounded dried chilli paste

2-3 red/birds eye chillies - sliced (optional)
1 tsp belacan powder/roasted and pounded belacan/shrimp paste
Lime juice - as needed 

2-3 sprigs coriander leaves - sliced

Salt for taste

Method

Rub/lather fish with rice flour, corn flour and salt. 

Deep fry, remove and place on a serving plate.

In the same pan, leave about 2 tbsp of oil.

Saute shallots and garlic.
Add tomatoes, chilli paste and belacan powder. 

Cook till oil splits. 
Pour 3 to 4 tbsp of water.
Season with salt and lime juice.
Stir. 

Off the heat and stir in birds eye chillies and coriander leaves.
Tip sambal balado over fish.