Ikan Bakar Pedas

Bahan-bahan (3 porsi)

• 1 lb (500g) fish fillet (or whole fish (for example: red snapper))
• 6 oz (170g) fresh red chilies (seeded and cut into small pieces)
• 4 oz (120g) shallots
• 1 tablespoon toasted belacan (Malaysian shrimp paste)
• 2 lemongrass (cut into thin slices)
• 4 tablespoons oil
• 1/4 teaspoon salt (or to taste)
• 2 teaspoons fish sauce (to taste)
• 2 1/2 teaspoons sugar (or to taste)
• 1/4 teaspoon turmeric powder
• 1/2 lime (or 1 calamansi lime, extract the juice)
• tamarind pulp (ping pong ball size)
• 8 tablespoons water
• 3 fresh red chilies (seeded)
• 2 bird's eye chilies (seeded)
• 1 teaspoon toasted belacan
• sugar (to taste)
• salt (to taste)
• 2 shallots (thinly sliced)