1 fresh tilapia,clean,remove scale and gills,cut into 1/2 with head attached
1 tbsp salt
4 tbsp rice flour + 4 tbsp APF
soy sauce to taste
1/2 canola oil
Sambal Belacan Sauce :
10 fresh hot long red chili (I mixed with some green chili)
2 tbsp toasted belacan(dry shrimp paste)
2 tbsp sugar
1 tsp salt
1 calamasi or lime to squeeze
Sambal Belacan Sauce:
1: Wash and drain red long pepper,cut into 2 inch each. Add toasted belacan(don't toast until too dry),red long pepper,salt and sugar in blender.Grind with blender..Or use mortar and pestle to crush all the ingredients until smooth fine.
2:Remove the paste from blender and store in a air tight container.Scoop the necessary portion into a sauce plate,squeeze lime or calamansi,mix well.
1:Heat skillet with oil at medium heat..Rub fish with salt thoroughly and coated with flour mix.Shake the excess flour before place on the skillet.When skillet is red hot,place coated fish on and fried both side until golden crisp brown.
2:Remove fish from skillet to a plate,sprinkle some soy sauce on it before serve warm with sambal belacan sauce.