Sambal Fish

Ingredients:
4 medium sized Kembong fish
4 fresh dried chillies, sliced and de-seeded
5 dried chillies
8 shallots, sliced
Half a clove of garlic
1 inch sliced piece of belachan - roasted
1 stalk of lemon grass
1 tbsp of tamarind (Assam)
1 tbsp of sugar
Salt to taste
10 tbsp cooking oil for frying

Method:
1. Soak the dried chillies in warm water for at least 15 minutes.
2. Wash and clean the fish , then fry the fish on both sides in a small amount of hot oil.
3. Set aside the fish, and discard the oil from the pan.
4. Pound together finely, in a blender, the fresh & dried chillies, then followed by the garlic and the shallots.
5. In the same wok, add the remainder of the cooking oil and fry the pound ingredients, followed by the lemongrass and the belachan.
6. Then add 1 cup of the strained tamarind juice, salt and sugar according to taste, to the mixture and continue boiling.
7. When the gravy mixture starts to boil, add the fish.
8. Cook on medium heat for 10mins until gravy starts to thicken and serve.