Fish Pesmol

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* pls excuse my translation for the name of this particular dish – if anyone knows a more appropriate name, let me know *

* 2/3 medium size fish
   (any type of white meat fish will do)
* 2 cm fresh ginger – pounded roughly
* 4 pcs lemon grass – pound the white stalk
* 6 pcs kaffir lime leaves – thinly sliced
* 20 pcs bird’s eye chilies
   (optional for those who don’t like spicy)
* 3 pcs red chilies – thinly sliced
* 10 pcs shallots
* small bunch of spring onions – chop 2 cm long
* 1 tbs lemon squeeze, salt-pepper, vinegar, sugar

Processed pesmol spices (paste):
* 10 pcs candle nuts – shallow fry for a few minutes
* 10 pcs shallots – peeled whole
* 7 pcs garlic
* 3 cm ginger – roasted
* 3 cm fresh turmeric – roasted

Cooking Directions:
1.) Marinate fish in salt+ lemon squeeze for 30 mnts
2.) Deep fry fish until cooked, set aside on paper towel
3.) Stir fry processed pesmol spices until fragrant.
     Add lime leaves, lemon grass & whole shallots
4.) Add fish, then 1/2 cup of water. Cover until cooked
5.) Add bird’s eye seed chilies, red chilies, vinegar,
     salt-pepper, sugar. Cook till sauce thickens
6.) Serve with sprinkles of chopped spring onions

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