- 2 to 3 cooked, salted kembung
- 1 tbsp chopped garlic
- 2 tbsp oil
- 4 to 5 bird chillies (cilipadi), sliced
- 1 red chilli, seeded and sliced thinly
- 1 lime
- Spring onion curls
- Coriander leaves
- Clean fish well. Deep-fry till crispy and golden. Set aside on a serving platter.
- Saute garlic in oil till golden and crispy. Set aside.
- To serve, squeeze lime over the fish. Top with a sprinkling of cilipadi, red chilli, onion curls, coriander leaves and garlic crisps.