Malaysian Fish Sambal

Malaysia My again? Of course. Remember, can you recall my Malaysian story (Malaysian Fried Mee Hoon)? Henceforth, tell me then. Can a Malaysian like me possibly ditch sambal aside? No way man! Impossible. My love for sambal clinging through thick and thin even when I travel until after a few days being away, I can't like wait to rush back for diving into a spicy chilli based dish (Nyonya Steamed Fish, Asam Pedas, Sambal Udang Petai & Stingray Spicy Sauce) which also must scream atop of its voice on some saltiness from belacan, some tanginess from lime juice/tamarind juice and a tiny tinge of sweetness from Gula Melaka/palm sugar (Salted Fish Bone Soup, Masak Lemak Ikan Masin Nenas, Dried Shrimp Sambal & Sambal Sotong). All you typical Malaysians out there, I bet you must be nodding your head now? You know the feeling? The feeling on missing our Malaysian sambal no matter wherever we travel to? Of course. I know. Ask this do or die Malaysian and like she has already said, no sambal, Nava K most probably cannot function (Chilli Lime Fish, Sambal Kentang, Sambal Ikan Pari & Ikan Masak Kicap). This Malaysian Fish Sambal? A power rocker and roller. Absolutely exciting, trilling and boldly sensation on our palates. Bang! Major revelation of tastes (Malaysian Crab Curry). How do we go about making Malaysian Fish Sambal? Lather/mix fish alongside turmeric powder, rice flour and salt, followed by frying and once you have made the rocker sambal, tip fish inside, stir and dish out (Sambal Bilis Petai & Chilli Soy Fish).  

Ingredients

For the fish

2 pieces (about 200g each) Indian Mackerel/Tenggiri (or any other firm fish) 
1 tsp turmeric/kunyit powder

1/2 tbsp rice flour
A pinch of salt 

** Mix all together

For the chilli paste/sambal

10 dried red chillies (or as needed)

1/2 inch roasted belacan/shrimp paste

** ground/blend together with some water for a thick paste

Other ingredients
5 garlic - chopped/sliced thinly

1/2 inch ginger - chopped/sliced thinly

2-3 stalks spring onion - slice, then separate the white part from the green.

1 tsp palm sugar 

Lime juice - as needed

Oil as needed
Salt as needed

Method

Heat oil and fry fish till crispy and light brown in colour.

Keep Aside.

Leave about 4 tbsp of oil in the same pan.

Sauté garlic, ginger and white parts of spring onion.

Add chilli paste. 
Fry and stir over low heat till oil splits.

Season with salt and sugar.

Add fish, green parts of spring onion and lime juice.

Stir to combine all ingredients together

Remove from heat.