Traditional Salted Fish Pickle

300g salted fish, cut into thin strips
1 tbsp toasted sesame seeds
2 tbsp golden raisins
Enough oil for deep-frying

Spice paste (A)
8 Shallots
20g dried chillies, soaked and seeded
10g ginger
2 tbsp coriander powder
1 tbsp cumin powder
1 tsp fennel powder
1 stalk lemon grass

Seasoning (B)
100ml water
2 tbsp apple cider vinegar
1 tbsp soft brown sugar or to taste

Rinse salted fish then pat dry with kitchen paper towels.  Fry in hot oil until golden and crispy.  Remove and set aside.

Blend spice paste (A) in a food processor into a fine paste.  Heat 4-5 tablespoons oil in a wok and fry spice paste until fragrant and oil rises.

Add water and remaining seasoning ingredients.  Stir and bring to a simmering boil until gravy is reduced.  Dish out and add the prefried salted fish.  Sprinkle in toasted sesame seeds and raisins to mix.  Leave to cool then store in a clean sterilised jar.