Put chili in a blender. Pour 4 tablespoons hot water over and leave until softened.
Add red pepper, shallots and garlic. Mix to a coarse paste.
Heat 2 tablespoons oil in a frying pan over medium heat. Add fish and fry until lightly browned on both sides and almost,
but not quite, cooked through.
Using a fish slice, transfer to absorbent kitchen paper to
drain. Add remaining oil to pan.
Add chili paste and cook over medium high heat for about 3
minutes until paste looks dry. Stir in 2 tablespoons water.
Lower heat, return fish to pan and baste with chili paste. Cook gently for 1-2 minutes, basting with paste.
Garnish with coriander and serve with rice and with plenty of
lime juice squeezed over.
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