1 piece turmeric leaf – shredded thinly
1 stalk bunga kantan – sliced thinly
4 red and green chilli padi – sliced thinly
1 stalk lemongrass – sliced thinly
1 tomato – cut into small cubes
1 tomato – quartered
1 tbsp oyster sauce
1 tbsp Hoisin sauce
1 tbsp plum sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
12 tbsp sugar
Salt to taste (optional)
1 tbsp tamarind paste (mixed with 2 tbsp water)
30 ml water
1 big onion
2 cloves garlic
12 dried chilli – soaked till soft
1 big (yellow) onion – chopped into small cubes
2 cloves garlic – slice thinly
1) Season fish with 1 tsp turmeric powder, pepper, salt and corn flour. Deep fry till crisp, drained and put on a serving plate.
2) Heat oil in wok and saute chopped onion and garlics till aromatic, add blended ingredients and continue to saute till fragrant and oil separates. Add in tamarind water, sauce ingredients, chopped tomato, stir to mix evenly and simmer over low heat till sauce thickens.
3) Add in lemongrass, quartered tomato and water and stir to mix evenly. Cook for 30 seconds and adjust taste to your preference.
4) Pour sambal gravy over fried fish and topped with shredded bunga kantan, turmeric leaf and sliced chili padi. Serve hot with rice.