Stir-Fried Canned Fish Chili Paste

Steps

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1. 1
   Heat a pan over medium heat.
   ≈0:16
2. 2
   Reduce heat to low and add the cleaned, peeled red chili peppers, garlic, and shallots. Roast on low heat until softened and translucent. Check doneness by pressing the garlic—if soft, it's ready.
   ≈0:22
3. 3
   Transfer the roasted chili peppers, garlic, and shallots to a mortar. Pound the first batch until crushed, then add the remaining ingredients and continue pounding until finely combined.
   ≈1:36
4. 4
   Add 1/4 teaspoon of MSG to the mortar, then add the fish from the canned fish (meat only) and continue pounding until smooth and well combined.
   ≈2:20
5. 5
   Place the pan on the stove over low to medium heat and add the prepared chili paste mixture.
   ≈3:31
6. 6
   Stir-fry the chili paste over low heat. Add about 1 tablespoon of fish sauce and stir well to develop the aroma.
   ≈3:53
7. 7
   If you prefer a runnier consistency, add the liquid from the canned fish; if you prefer it drier, continue stir-frying. Taste and adjust seasoning with additional fish sauce if needed.
   ≈4:48
8. 8
   Remove from heat and squeeze in the juice from 1 lime, then stir well to combine. Add more sugar if you prefer a sweeter taste.
   ≈6:19
9. 9
   Scoop the finished chili paste into bowls and serve. This easy-to-make canned fish chili paste is delicious served with rice.
   ≈7:24