Wednesday, December 1, 2010

Belacan (Shrimp Paste) Fish Sambal (Gravy)

If fish sauce is the star ingredient for Thai dishes, then we Malaysian love belacan for our local dishes. Belacan upon roasting, it does stink but for people like me, the smell is ahhh!!! Belacan, the fermented shrimp paste definitely for the omphh! (Fried kembung with assam sauce) and for this dish - cooked with green chillies and fried fish for the typical Malaysian bang!!

For fish
7 mabong/kembung fish (or any fish of your own choice)
1 tsp turmeric/kunyit powder
Salt for taste
Green chilli paste (ground/blend)
6 green chillies
2 green birds eye chillies (optional)
1/2 inch roasted belacan/shrimp paste

Other ingredients
5 shallots (slice)
1 inch ginger (slice into thin stripes)
4 cloves garlic (slice)
1 tbsp lime juice
2 stalks spring onions (slice)
Oil - as needed
Salt for taste

Mix fish with turmeric and salt.
Deep fry, remove and keep aside.
Leave about 3 tbsp of oil in the same wok.
Saute shallots, ginger and garlic.
Add green chilli paste, stir and cook till aromatic and oil splits.
Add fish, pour lime juice and season with salt (sparingly).
Gently stir for a couple of minutes.
Off the heat and combine in spring onion.
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