Rempah fish (malaysia)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm white fish fillets; cod or haddock should do alright |
| 1 | tablespoon | Fish paste |
| 1 | Red chile; finely chopped | |
| Oil; safflower or other un-scented; good quality | ||
| 1 | Onion; grated | |
| 4 | Kaffir lime leaves; torn in halves | |
| ½ | pint | Water |
| 3 | tablespoons | Rempah paste (see recipe) |
| 1 | teaspoon | Fennel seeds |
| 1 | teaspoon | Cumin seds |
| 1 | tablespoon | Coriander seeds; crushed |
| 5 | Spring onions; finely shredded (up to) | |
| 3 | Cloves garlic; finely sliced | |
| Lime juice to taste; approx 1 lime | ||
Directions
Date: Sun, 24 Mar 1996 18:18:37 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> At 12:26 21/03/96 -0800, Brent Thompson wrote: >> REMPAH (from Malaysia) >How is this sauce used? Looks like it might be a type of sate sauce or It's not a sate sauce, but is useful for chicken, pork and fish, such as: Spread the mixed fish paste and chile over the fish fillets, cut the fillets in slices, 1 - 1½ inches. In, preferably a wok, heat 2 tbsp oil and soften the onion for 5 minutes. Add the lime leaves, REMPAH PASTE and water, stirring and bringing to a boil. Add all the seeds and simmer for about 8 minutes. In another pan, crisp-fry the spring onions and sliced garlic in very little oil, DO NOT BURN, they should be a deep golden crisp (crunchy). In yet another wok or pan, fry the sliced fish for 2-3 minutes,(with little oil), until just done. Discard the oil, pour the sauce over the fish and cook gently for another 2-3 min. Add the lime juice and sprinkle the crispy onions and garlic over.
CHILE-HEADS DIGEST V2 #276
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