Tom yam dory fish

Ingredients

• 1 kg dory fish 9 - cut into squares of 2 x 2 inches
• 1 (abt 100g) tomato - sliced
• 1 large (abt 150g) onion - sliced
• 2 tbsp blended/grounded dried red chillies (or the amount you prefer)
• 1 tbsp Mae Pranom Thai sauce
• 2 lemon grass - crushed
• 1 inch galangal/lengkuas - smashed
• 1/2 tbsp turmeric/kunyit powder
• 1 tbsp rice flour
• 3 calamansi lime - extract juice
• 10 kaffir/lime/limau purut leaves - sliced
• 1 tsp brown sugar
• salt to taste
• enough oil

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Preparation

• Nto the fish pieces, add the rice flour and turmeric powder. Mix well, deep fry and keep aside. Leave about 3 tbsp of oil in the same pan, fry together the blended chillies, tomato, onion, lemon grass and galangal.
  Once a thick gravy comes together, add the Thai sauce, lime juice, salt, sugar and the lime leaves.
  Mix all together and add in the fried fish. Stir to combine all ingredients before removing from heat.