Celery and FIsh Flakes with Sambal Sauce

Ingredients: (serves 3-4)

3 sticks Fresh Celery (rinsed and cut randomly)

350g Bassa Fillet

10g dried Achovies

1 small Spanish Red Onion (chopped randomly)

1 tbsp Pepper

1 tbsp Sea Salt

1 tbsp Vegetable oil

2 tbsp Sambal and Shrimp Sauce

3 tbsp coconut milk

2 cloves Garlic (finely chopped)

2 thin slice Ginger (finely chopped)

Method:

1. Marinate the fish fillets with salt and pepper for at least an hour. Poach in boiling water, remove from hot water, flake the fillets and leave aside.

2. In a heated wok, lightly toast the achovies, stir in ginger and garlic to reduce the 'fishy' smell. Add vegetable oil and stir fry for 1 minute or 2.

3. Add onion into the wok and stir fry until they turn brownish. Stir in sambal paste and add 1/4 cup of water. Bring to boil over low heat. Add coconut milk and bring to boil again.

4. Arrange celery on a plate, top with fish flakes, pour the sambal sauce on top. Done, mix well and serve hot or warm.