07 August 2014,15:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a frying pan, until it begins to smoke. Fry the fish in several batches for 5 minutes per batch, or until lightly browned and cooked through. Drain on paper towels and keep warm.
  • Grind the shallots, ginger, garlic, chillies and mace to a smooth paste in a pestle and mortar.
  • Add the prawn paste and blend together well.
  • Put 1 tablespoon of oil into a wok and add the spice paste. Cook gently for 5 minutes.
  • Strain in the tamarind and water, or lemon juice. The sauce should be of a thin coating consistency, add a little more water, if it is too thick.
  • Stir in the sugar, the cooked fish and salt to taste. Cook for 5 minutes, or until the fish is heated through.


  • 500 grams mixed fish and seafood
  • 150 ml sesame oil
  • 2 tablespoon grated fresh ginger
  • 6 shallots, finely chopped
  • 4 cloves garlic, crushed
  • 6 red chilli peppers, seeded and finely chopped
  • 2 teaspoon ground mace
  • 1 teaspoon prawn paste
  • 2 piece tamarind, soaked in 4 tablespoons hot water
  • 3 tablespoons lemon juice
  • Pinch brown sugar
  • Salt to taste

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