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.