450g whole bonito/mackerel
1 shallot
1 stalk lemongrass
1-2 cloves garlic
1 tsp ginger
1 tsp galangal
1 tsp turmeric (or 1/2 tsp powder)
1-2 tsp chilli powder
1 tbls lime juice
1/2 tsp belacan powder
1/2 tsp sugar

Splay fish. Puree together all remaining
ingredients and marinate fish in paste 2 hours.
Remove excess paste and barbeque fish with a
generous splash of oil until just cooked and crispy.

Inspired by Gerak 21 food court, Kampung Bahru – KL