Friday, May 7, 2010

SAMBAL-STUFFED FRIED FISH ( HU CHEE REMPAH )


Another recipe from my nonya cookbook....I've being missing this dish ever since I was in the States. Last week when I was in the Asian market, to my surprise I found these Hardtail Mackerel ( Ikan Cincaru ) and I decided to cook this recipe which I found in my Nonya cookbook. This dish is spicy but it's so delicious with steamed white rice...YUMMY :)



INGREDIENTS :

2 hardtail mackerel, (ikan cincaru)
3-4 tbsp cooking oil


Spice Paste (Ground)
40 g (4-5) fresh red chilies
5 g (5) dried red chilies
10 g (1 clove) garlic
100g (10) shallots
10 g fresh tumeric
5 g (1 tsp) toasted belachan


1 tsp salt, or to taste
1 tsp sugar, or to taste
5 kaffir lime leaves, sliced thinly

60 ml (1/4 cup) oil for deep frying



DIRECTIONS :

1. Clean fish and lay it down flat on a chopping board. Holding the fish down with one hand, make a deep slit from the back of the fish along the bone using the tip of a sharp knife to make a pocket to stuff the spice paste. Repeat on the other side of the fish.

2. Heat 3 tbsp oil in a wok to saute the spice paste until fragrant. Season to taste with salt and sugar before adding in the kaffir lime leaves. Mix it well and dish out.
3. When the spice paste is cool enough to handle, stuff it into the fish on the both sides.

4. Heat 1/4 cup oil in a clean wok to deep fry the fish until cooked.

1 comment:

jinsei said...

Thank you Sally