Wednesday, August 11, 2010

Dory Fish Sambal


Its dory fish - the flat white fish fillets air packed and sold at the hypermarkets. Reasonably priced and what I like the most is that the fish is odourless. But soft and you have think twice on what type of dish you want to make. I dusted cornflour over the pieces to prevent from breaking. Thereafter pan fried. Then I made the green chilli sambal and topped on the fish.

Sorry about the pictures. Not that captivating yet its a lovely typical Malaysian spicy dish. Try ok!!


To prepare the fish:
500g of dory fish
1-2 tsp cornflour
salt to taste

Cut the fish into 4-5 portions, rub some cornflour and salt  and pan fry on a non-stick pan. 

For the Sambal/Sauce:
5 green chillies
4-5 birds eye chillies (optional)
1 medium size onion
1 inch ginger
5 garlic

Blend all these ingredients for a thick paste.
Other ingredients:
4 tbsp canola oil
1 tbsp lemon juice
Some coriander leaves

Heat oil and when oil is heated, fry the paste with a little salt till aromatic and oil splits. 
Add fish and coriander leaves and gently stir.
Then dish out. 


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