300 g dory fish (fillet 2 cm thick, 5 cm long)
500 ml cooking oil
150 g wheat flour
4 g baking powder
200 ml water
80 g shallots, thinly sliced
15 g cayenne pepper, thinly sliced
1 lemongrass, thinly sliced
5 lime leaves, thinly sliced
2 g salt
10 g sugar
5 g chicken powder
10 ml lemon juice
50 ml cooking oil
Put the fish into the batter and make sure it’s evenly coated.
In a pan, heat up the oil over medium heat and fry the dory fish until golden brown. Set aside.
To make sambal matah, heat up the cooking oil.
In a heat resistant bowl, add shallots, cayenne pepper, lemongrass, lime leaves, salt, sugar, lemon juice, chicken powder and mix well.
Gradually pour the hot oil over the chilies and mix well.