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1
Puree the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender.
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2
Add 1/2 cup of the oil and process until smooth.
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3
Heat 2 tbsp oil in a wok over medium-low heat.
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4
Add the onion mixture and cook, stirring often, about 10 minutes, or until relatively dry.
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5
Transfer to a bowl.
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6
Wipe out the wok.
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7
Add 2 tbsp oil and heat over high heat.
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8
Add the onion and stir-fry for 1 minute.
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9
Add the red and green peppers and stir-fry for 3 minutes.
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10
Add the baby corn and stir-fry for 1 minute more, until the vegetables are crisp-tender.
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11
Transfer to a plate.
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12
Add the remaining 1 tbsp of oil to the wok and heat.
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13
Add the fish and shrimp and stir-fry for 2 minutes, or until opaque.
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14
Return the onion mixture and vegetables to the wok and stir-fry about 1 minute.
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15
Serve hot.
