Wash, cut half the bittergourd, scrape out the seed and slice thinly.

Place in the bowl with some salt, grab and squeeze out the juice (leave for 15 minutes). Drain the juice and rinse with water.

Heat a wok add the oil and fry the salted fish until crispy and light brown. Put aside.

Place the chillies, shallot, and garlic in chopper to make fine paste.

Use the leftover oil after frying the salted fish, heat up and fry the paste until fragrant.

Add in the bittergourd, kaffir lime leaves, bay leaves, salt and sugar.

Cook until the bittergourd soften and add in the crispy salted fish. Stir and it’s ready to serve.