Fried Fish in Chili Sauce (Sambal Goreng Ikan)

6 (650 gr) fresh round scad (or any seawater fish)
10 (50 gr) shallots
4 cloves (10 gr) garlic
80 gr red chili, sliced thinly & diagonally
30 gr red chili, for paste
0.5' fresh ginger
1/2 tablespoon shaved palm sugar block (or brown sugar)
1 (130 gr) whole tomato, quartered
1 tablespoon dark sweet soy sauce
1/2 tablespoon salt
2 cups cooking oil for deep frying fish
3 tablespoons extra cooking oil for stir-frying chili paste
1/3 cup water

Wash fish, remove the innards and pat completely dry

Heat cooking oil in wok over high heat. Deep fry fish for 3 – 5 minutes. If the fish are dried properly, the cooking time is considerably reduced. When the skin turned dry and crisp, remove and set aside

Combine chili, garlic, shallots and ginger in a mortar or bowl of spice grinder. Grind for 5 seconds if using electric grinder till reaches coarse paste.

Heat extra cooking oil over high heat. Stir fry the paste and stinky beans for 3 minutes. Add salt, sliced chili, water, tomatoes, sugar and soy sauce. Mix well.

Toss in the fish. Cook for another 3 minutes.

Serve warm with rice.