Ingredients :
100 g small died fish, washed and drained
2 cups oil for depp - frying
1 onion - peeled and shredded
2 spring coriander leaf - cut into strips
3 chili padi - chopped
1 red chilli - shredded
Sauce :
3 tbsp marmalade jam
1 tbsp lime juice
1/2 tsp salt
Method :
Deep - fry small dried fishes in hot oil until golden brown and crispy. Dish and
drain well. Leave 1 tbsp oil in wok and saute onion until fragrant. Put in the rem-
aining ingredients, sauce and bring to boil until thick. Add in crispy dried fishes
and toss well. Dish up and serve.
