Thursday, September 16, 2010

Nyonya Fish Sambal/Sauce


Nyonya-lah! Ohlalala! Delicious lah!! I'm not sure if you know why I'm going gaga, never mind, I'll take maybe two minutes to "touch-and-go" on Nyonya cuisine. Lots of spices and Malaysian herbs, Nyonya dishes generally features spicy-aromatic flavours and tastes, whether made by Penang Nyonya or Malacca Nyonya community. Yes people, Two separate communities, but both I believe are synonyms. Meaning, same norms and lifestyle, obviously I also think same kind of Nyonya dishes. Other than that, I know nuts or bolts about Nyonya community. Please don't force me to it. Otherwise I have to bluff, cheat and lie, pretend as though I know it all on how Nyonya clans became part and parcel of our Malaysian society.


However, I can tell you that I truly adore Nyonya food, I am almost certain most Malaysians will agree on the tastiness of Nyonya dishes. Yes. We Malaysians love chillies and we love the bold aromas of our local herbs. At this point, I like cut-off. No more going on and going like a parrot on Nyonya cuisine because I bet I will be rolling-out more Nyonya recipes. To kick start, here we have this basic, easy to put together Nyonya Fish Sambal (Dory Fish Sambal & Ikan Pari/Stingray Sambal) - fried fish in a lemongrass-chilli sambal and perfumed with kaffir lime leaves

Ingredients:
4 pieces of Indian mackerel (gut, clean and cut into two; mix with 1 tsp turmeric powder and salt)
1 tbsp dried chilli paste (blended/grounded dried chillies)
1 tbsp shallot paste
1 tsp ginger paste
1 tsp garlic paste
1 big onion ( slice into thick rings)
(Note: you can also blend dried chillies, shallots, ginger and garlic for the sambal paste)
1 lemongrass/serai (chopped)
4-5 kaffir lime leaves (tear into pieces)
1tbsp tamarind/assam juice
1 tsp shrimp/belacan powder
1 tsp brown sugar
Oil as needed
Salt for taste

Method:
Deep fry fish, remove and keep aside.
Leave about 3 tbsp of oil in the same wok. 
Fry ginger paste, garlic paste, shallot paste, shrimp powder, lemongrass and chilli paste till aromatic and oil splits. 
Pour tamarind juice, season with salt and sugar.
(for more gravy, add water)
Stir and add fried fish, onion rings and lime leaves. 
Stir to coat fish in the sambal.
Dish out.  
Don't forget to trend alongside "cook with nava-k" on every other social media pleassee!!


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2 comments:

  1. This is an absolute yum navaneetham

    ReplyDelete
  2. Lovely sambal .... plz visit my blog too. ...www.bonishealthytwists.blogspot.com ... thank you

    ReplyDelete

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