Deep-fried coral trout with sambal belacan

1.For sambal, heat a non-stick frying pan over medium heat and drizzle with a little oil. Add belacan; pan-roast, turning until fragrant (3 minutes each side). Transfer to a food processor with remaining ingredients and process to a rough paste; set aside.

2.For coral trout, place flour and spices in a large bowl, season to taste and toss to combine. Add coral trout and dust to coat, shaking off excess. Fill a large wok (large enough to fit trout) half full with oil and heat to 170˚C. Fry trout, carefully turning occasionally, or until lightly golden and cooked through (10-12 minutes). Remove from oil and drain on paper towel; reserve 2½ tbsp oil.

3.Heat reserved oil in a large clean wok over medium heat; cook sambal, stirring frequently, until fragrant (8-10 minutes). Stir in 250ml water with fish sauce, sugar and lime juice; season to taste. It should be equally salty, sweet, sour and spicy. Adjust balance of flavours if necessary.

4.To serve, heat sesame oil in a small pan over medium-high heat until almost smoking. Spoon three-quarters of sambal on a large plate and top with coral trout. Scatter with spring onion and herbs; drizzle fish with hot sesame oil and serve with remaining sambal.