Spicy Fried Fillets of Fish

I made a half recipe of this, with tuna, which was the best looking fish of the day. This was actually pretty good, probably the only recipe I'll save from this book, but the recipe itself was screwy, calling for a huge amount of green chiles. I used two and a bit for my half recipe; it was nicely hot. Basically, while the fish sits a bit topped with lemon juice, you make up a "paste" of chiles, shallots, ginger, rice vinegar, and turmeric. This fish fillets are coated with this before shallow frying.