Rempah ikan / Spicy fish

This one of my favourite childhood dish & today it is still a favourite dish. A popular dish from the Penang Straits Chinese Cuisine.

Hope you'll like this fish as much as I do. 

A video tutorial :

http://youtu.be/xkGHRyPsFEM

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 !