2 belt fish – cut into big pieces
(marinade with salt, turmeric powder and corn flour for 30 minutes)
1 big onion – cut into rings
1/2 pineapple – sliced
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt and sugar to taste
1 tbsp tomato ketchup
1 tbsp chilli sauce
1 tbsp dried shrimp – soaked till soft
10 dried chillies – soaked till soft
3 cloves garlic
1 stalk lemongrass
1 inch galangal
1 inch ginger
1/2 inch turmeric
4 chilli padi
3 buah keras
1 inch toasted belacan
50 ml water
1) Deep fry marinated belt fish till crisp and golden. Drained and set aside.
2) Heat oil in a wok and saute blended ingredients with tomato and chilli sauce till aromatic and oil separates. Add tamarind water and season with salt and sugar. Stir to well mixed and simmer over low heat for about 5-8 minutes. Adjust taste to your preference.
3) Add in pineapple and ring onions and toss briefly to mix evenly.
4) Arrange belt fish on a serving plate. Dish the cooked sambal over the fish and serve hot with rice.