Hope you'll like this fish as much as I do.
A video tutorial :
Rempah Ikan ( Spicy fish ) A Penang Straits Chinese Cuisine from my late granny.
Ingredients :
10 medium / good size kembong / kuning ( yellow tail) ( sorry I don't know the English name for kembong )
30 dried chillies soaked till soft
10 small shallots
1" belacan - pan fried till fragrant
2 - 3 pieces of kaffir leaves - thinly sliced / finely chopped
2 tbsp of water to get juice from 1 tbsp tamarind pulp.
1 tbsp sugar - can add more if u like.
Salt for seasoning
Method.
1. Clean fish & slit the back of the fish, on both side between the big bone. Pat dry. Seasoned with a bit of salt.
2. Pound / blend dried chillies with shallots & belacan.
3. Mixed well with sugar, tamarind juice & kaffir leaves.
4. Stuffed into the back of the fish & tummy.
5. Pan fried with just enough oil to coat one side of the fish. Fried till slightly burnt on the side to get the crispy ends. Flip & cook the other side. Till both side nicely fried. I like my fish slightly burnt.
6. Squeeze a bit of lime juice before serving ( optional )
Chin's notes:
1. You may get a lot of burnt bits in the oil.
2. Fish can be bony to some.
3. I have never tried with fillet
4. It is a also a great dish for BBQ, wrap the fish in banana leave & BBQ over low heat.
5. I personally prefer pounded chillies.
Bon appétit !
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