Sunday, September 9, 2007

Fish Sambal with Herbs

Whenever I go out for Malay food at a stall near the office I always end up ordering fried fish cooked in sambal. The sambal is not the typical sambal instead it is loaded with Malay herbs like serai, daun limau purut and the additions of spring onions and coriander root. Its a simple and tasty dish and I decided to make this for our Sunday meal.

1 big Black Pomfret (Bawal), deep fried with salt and some turmeric

Slice finely:
1 yellow onion
5 pips of garlic
1/2 inch fresh ginger
2 stalks of lemongrass (serai)
5 leaves of kafir lime leaf (daun limau purut)
3-4 stalks of spring onions
3-4 stalks of coriander
2 red chillies

3 tablespoons (or more) of ground chili paste
Thick Tamarind water
1 lime
Some sugar, salt and pepper

After deep frying the fish, dish it out on a shallow dish over a bed of some lettuce. In the same frying pan, reduce the oil and fry all the finely sliced ingredients until aromatic, then add the 3 tablespoons of ground chili paste and keep stirring the paste for at least 8-10 minutes. Add the tamarind water and let it simmer for less than 5 minutes before adding a small squeeze of lime juice, followed by some sugar, salt and pepper. Remove from fire and pour over the fried fish.

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