Fried Salmon in Roselle/Chin bong leaves

Ingredients

• 3 Steaks of Salmon marinated in salt/pepper and  deep fired, set aside.
• 6 Cups Chin Bong leaves, washed and drained
• 1 Cup dried small shrimp, soaked in cold water
• 4 Tablespoons crushed red dried pepper
• 1 Small onion, sliced thinly as possible
• 5 Cloves garlic, crushed and chopped
• 1/3 Cup cooking oil ( I use canola oil)
• 2 Tablespoons fish sauce or 1/2 teaspoon salt
• 6 Dried long red pepper
• 1 Teaspoon Turmeric powder

Instruction

• Mix dried shrimp, crushed red pepper, onion and garlic in a blender or food processor lightly
• Heat oil in a wok or skillet
• Put the mixture in the oil, stir for 7 or 8 times
• Add Turmeric powder and whole chillies, sitr
• Add the leaves and fish sauce, stir
• Add 2 cups water and cook till leaves are soft
• Put Salmon pieces gently on the leaves
• Bring it to a boil, and serve.