Pages

Tuesday, January 29, 2013

Fried Fish with Chillies - Malaysian Food Fest - Negeri Sembilan 2013

With the remaining 2 days to end the month of January 2013.   Fried fish with chillies is  my 3rd post for the Malaysian food Fest Negeri Sembilan Month 2013.  



 Fried Silver Whiting with Chilles



Name of this fish is  Silver Whiting in English, Puntung damar perak, in Bahasa Malaysia and Sah Joi in Cantonese.  It  took  a while to google search the name of this fish till  I lost my patient.   Luckily, hubby's assistance just came in handy, who found the site on the net.  Thank you, old man!  
These tiny fish are not cheap compare to other fish, bought it from Pudu market, Kuala Lumur @ RM9/-.  


Marinate the fish with tumeric powder and salt


Fried fish with Chillies
Recipe adapted from Wendy's blog 

What you need (Serve 3)


6 silver whiting  (or any type of fish of your choice)
some tumeric powder
salt to taste   

Rub the fish with salt and tumeric powder and set aside for 1/2 hour.  Deep fry the fish and arrange on a serving plate.

Ingredients to be pounded

5 shallots
1 clove of garlic
2 stalk serai (lemon grass)
5 Fresh chillies 
10 or more dry chillies (soak till soft)
1 inch of ginger
5 chilli padi ( if you like it hot )

few  daun limau purut
1 tbsp of asam jawa add in 1/2 bowl of water and strain the juice.
1 big onion - sliced
2 tbsp of lemon juice
sugar and fish sauce to taste

Method

  1. Heat up wok with oil remaining from the fried fish, add in the pounded ingredients, saute till oil surface. 
  2. Add in big onion,  daun limau purut and asam jawa juice.  Continue to fry till onion turn soft and cooked through.
  3. Add  in sugar,  and some fish sauce to taste.
  4. Dish out the chillies and pour onto the fried fish, add in the lemon juice and serve.
  

 
 I am submitting this post to MFF Negeri Sembilan Month hosted by Hody Loh of Cook for U and Me

2 comments:

  1. Christine, I have been meaning to try this recipe. I think I will like it a lot because the fish is crispy and I love the rempah. I like the onion rings you put on top, I would put more hee..hee..

    ReplyDelete
  2. Yes, Phong Hong, lets gambateh! ^_^

    ReplyDelete