INGREDIENTS

1 medium-sized shoom (a Kuwaiti fish – but any fish will do)

3 – 4 cloves garlic

Thumb size fresh ginger

4 – 5 fresh chillies

1/2 cup Canola oil for deep-frying

Thai fish sauce

Maggi all-purpose seasoning

DIRECTIONS

Wash the shoom well, then cut slits diagonally on both sides of the fish. Blend the chillies, garlic and ginger with some water till well-pureed.

Heat the oil in a frying pan and shallow fry the fish till both sides are crispy. Drain the fish and discard all the oil. In the same pan, heat 2 tbsp canola oil on medium heat and fry the chilli mixture.

When aromatic, add a couple of dashes of Thai fish sauce and Maggi all-purpose seasoning and mix well. Don’t let it dry up too much.

Pour this sambal over the fish and serve hot with rice or vegetables.