Flavoured Fish

Ingredients:
Fish of your choice (I use black pomfret)
2 tbsp chopped garlic
1 tbsp chopped shallots
1 tbsp fermented bean paste (wash, drain and chop coarsely)
2 red chillies (sliced)
3 bird's eye chillies (diced)
Cornflour for dusting fish

Marinade:
Salt and Pepper

Seasoning:
1 tsp dark soy sauce
1 tbsp fish sauce
2 tbsp lime juice
Sugar, to taste

Methods:

1. Wash and clean fish, marinate with salt and pepper for about 1 hour.
2. Heat enough oil in wok, dust marinated fish with cornflour, deep-fry until cooked thoroughly, drain and place on a plate.
3. In a clean wok, heat 2 tbsp of oil, saute chopped shallots, follow by garlic till fragrant, add in fermented bean paste, both chillies and stir-fry until fragrant, then pour in the seasoning.  Add a splash of water if the fried ingredients is too dry.  Stir to mix well, switch off heat and dish out to drizzle on top of the fish.
4. Serve with hot rice!

Notes: 

1. Many types of fish can be use for this dish, such as white pomfret, sliced fish flesh, threadfin, etc.
2. If you prefer more heat for this dish, replace red chillies with dried chillies.