- 1 kg (2 lbs) sole or other white fish fillets
- ½ teaspoon
- Clean the fish thoroughly. Season with the salt and pepper and set aside.
- To make the Sauce, grind the dried prawns, chillies, shallots, garlic and belachan to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning. Heat 1 tablespoon