Wash the Brussels Sprouts (1 pound) with cool water, pat dry, trim off any stems and cut each one in half. Also dice the Garlic (3 clove), Pimiento Pepper (1), and Onion (1).
Heat the Olive Oil (2 tablespoon) on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.
Now add the Salted Fish (3/4 cup) and cook for another 3 minutes.
Toss in the seasoning pepper and Red Bird's Eye Chili Pepper (2) and cook or 1 minute to release its wonderful oil, then add in the Brussel sprouts and Curry Powder (1/2 teaspoon) and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts, that’s what we want.
Taste and adjust for salt if needed. Squeeze in the Lemon Juice (1 teaspoon) at the end to brighten up the entire dish and serve warm.