Spicy Sweet and Sour Fish Recipe

Ingredients :
1 tablespoon 1 teaspoon 3 tablespoons 1/2 3 2 2.5 cm 4 tablespoons 3 tablespoons 2	cumin seeds coriander seeds vegetable oil fresh red chili, cored, seeded and chopped cloves garlic, crushed onions, chopped shrimp paste, roasted lime juice dark soy sauce whole fish, each weighing about 700 g brown sugar, to taste
Method : Heat cumin and coriander seeds in frying pan over medium high heat until tasted, with a fragrant roasted aroma. Cool slightly then grind in a small blender, a pestle and mortar or a small bowl using the end of a rolling pin. Heat oil in a small frying pan over medium high heat. Add chili, garlic and onions and fry until lightly browned. Tip into the blender with cumin and coriander and add shrimp paste, lime juice and soy sauce. Mix to a thin paste. Add 8 tablespoons hot water and sugar to taste. Set aside. Preheat grill. Cut 3 deep slashes on both sides of each fish for 5-6 minutes on each side, depending on thickness. The flesh should just flake, when tested with point of a sharp knife, and the skin should be brown. Reheat sauce and pour some over each fish. Serve remaining sauce separately. Serves 4-5