Right, first mix together the fish paste and chilli and spread over the fish fillets. Cut the fish into slices.
In a separate pan or a wok, fry the sliced fish in a little oil for 2-3 minutes, until it is tender. Drain off the oil, pour over the sauce and simmer gently for a couple of minutes until it is heated through. Add lime juice to taste and garnish with the spring onion and garlic.
© 1994 Keith Floyd estate. All rights reserved.