1 Mackerel Tuna, 600 - 700g
50 g Basil
50 g Big Red Chili
30 g Curly Red Chili
20 g Garlic
30 g Shallots
60 g Red Tomatoes
5 Lime Leaves
150 ml Water
5 g Salt
8 g Chicken Powder
8 g Sugar
30 ml Oil, for sauteing
600 ml Oil, for frying
Steam the fish filet for 30 minutes.
Deep fry the steamed fish until golden brown.
Shred the fried fish into small pieces and set aside.
In a blender, add chilies, garlic, shallots and red tomatoes.
Sauté the blended spices for about 15 minutes until cooked and fragrant with oils released.
Once the spices are cooked, add water, chicken powder and sugar. Stir well.
Bring it to a boil.
Add the shredded fish and basil leaves.
Simmer until the sauces have reduced and absorbed into the fish. Remove and set aside.
Best served with white rice.