Milee's Bawal Fish Sambal

This is few weeks delayed but anyway Lilac here's your request fulfilled:-)

We had Bawal Fish Sambal, Long Beans with Carrot stir fried and Masala Potatoes for lunch yesterday. Derrick, Mag and Bryan joined us too. The sambal must have been really spicy because Derrick reminded me to caution my blog readers on how much ground chili to use and this coming from my brother!! Plus between the four of us we finished 2 big bottles of iced mineral water:-)

Ingredients
About 4 Big pieces of Black Bawal sliced and marinated with salt, tumeric and chili powder and 3/4 fried in oil;
Lots of small red onions blended with garlic, ginger, kunyit basah and lengkuas with some water;
A tub of ground chili (I used 2 1/2 tubs:-)!!)
2 inch piece of Belacan roasted over the fire
Salt, sugar and some freshly squeezed lime juice
Some more sliced onions
Assam water


Method
Keep fried fish aside and use a bit of the oil that was used to fry the fish and add the belacan and the extra sliced onions and fry till fragrant. Add the blended onion paste and stir for 5 minutes and then add the ground chili and keep stiring for at least 10-15 minutes, adding oil if its seems too dry. Then add sugar, salt and assam and cook for a further 5 minutes tasting and adding more sugar and salt to taste. Lastly squeeze some lime juice, add the fish pieces and coat it nicely by giving it a few stirs then remove from the fire.

Tip: When the oil appears to be floating on the surface of the chili mixture then you know the paste is cooked and you can add the sugar, salt and assam.

Verdict : We all loved it but Joe and Derrick had smoke coming thru their ears:-) Just a tad too spicy for them and it got us all rhyming to "peas porridge hot, peas porridge cold..peas porridge in the pot nine days old, some like it hot some like it cold, some like it in the pot nine days old":-) If Pat was having this he would have given it 2 thumbs up just for the spicyness!