Cambodian Chilli Fish - packs a punch for spiciness, tanginess and creaminess. Double yum.

Ingredients
2 Kembong/or any other - de-gut, slice into and score on both sides.
Add 1 tsp turmeric powder and a little salt.
Mix and keep aside.

For the chilli gravy
Some dried red chillies.
1/4 inch roasted belacan/shrimp paste
6 garlic
Blend/pulse together with some water.

Other ingredients
2 medium size tomato - chopped
1/4 cup thick coconut milk
6 shallots - thinly slice
A little lime juice
Some coriander leaves
1/4 cup oil
Salt to taste

Method
Heat oil.
Fry shallots till crispy.
Remove and keep aside.
In the same oil, tip in chilli paste and tomatoes.
Stir in.
Pour 1/4 cup of water and add fish.
Simmer to thicken the gravy.
Now, pour in coconut milk.
Season with salt and lime juice.
Simmer to totally cook the fish.
Off the heat.
Combine in coriander leaves.
Plate up the dish and garnish with fried shallots.
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