Cut the dried chilli to get rid of the seeds. Soak it in hot water to let it soften.

I bought this fish whole and frozen, so I need to clean it. Basically you will need to make sure that the gills and innards of the fish are removed. Cutting the fins makes it look a little cleaner but unnecessary. Finally, make sure it is descaled if the scales are too thick. Once washed and cleaned, cover the fish with salt and a generous amount of tumeric powder.

Take the onion, garlic and soaked chilli and blend them together with some water.

Heat up the oil and fry the fish. It does not take that long to fry it, as soon as it looks crispy on the outside, it should be good.

You can use the same oil that is fried from the fish for the sambal. Throw in your sambal and keep stirring. Add a little more oil if it is looking dry. Throw in half a stock at this stage. This is a slow process, keep frying until the oil separates and it dries up a little.

Once it gets a little dry,throw in your chopped kaffir lime leaves for that freshness. When chili looks cooked, spread it on the fried fish.