Tuesday, January 24, 2012

Potatoes & Salt Fish In Lemongrass Sambal (Sauce)


For this side dish, I combined in the all time favorites we cannot be without, potatoes being the first and foremost followed by salt fish. Potatoes cooked any which way are a big sell-out at home and sort of a must at least once a week, oh no sometimes can be more than that. With salt fish, I try going easy by not cooking it very often but the temptation for the salty taste is difficult to resist at times. I normally opt for the threadfin/kurau salt fish as the flesh remains firm and intake when fried. When added into curries, the cooking time is important to prevent the salt fish from breaking up. However the same does not apply to the leftover of the same curry heated up for the next day's meal. Its impossible to prevent the little bits of salt fish floating out, in fact that gives extra ommph to taste of the curry.

The lemongrass and kaffir lime/limau purut leaves were excellent in bringing out the extra zing, all the more the distinctive citrus-y aroma. A power packed Malaysian style side dish and best served only with rice.

Ingredients
2 potatoes (about 300g) - boiled, cubed and fried
150g salt fish - soaked for 10 mins and cubed
2 lemongrass - bruised
3-4 kaffir lime leaves - tear into smaller pieces
4 tbsp oil
1 tbsp lemon juice
Salt and sugar to taste

To blend/ground
10 dried red chillies (or as per taste)
1 medium size onion
5 garlic
Method
When oil is heated, fry salt fish till crispy, remove and keep aside
Into the same oil, add the blended/grounded ingredients and lemongrass.
Stir-fry until fragrant and the oil floats.
Add in the fried potatoes, salt fish, lemon juice, sugar and salt to taste.
Stir all together for a couple of mins.
Lastly add the lime leaves, one good stir and remove from heat.
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15 comments:

  1. The salt fish and the lemongrass are things that I have been wanting to try. I will need to seek both of these out. Your dish here does have some great elements to it and the preparation method, I am sure, gives it a lot of texture. The first paragraph does have a lot of helpful tips. Well done!

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  2. You tempting me with another great recipe,Now I need to go to Asian market to see if they have salt fish,,,,Looks so yummy with nasi Putih !!
    Wow I have kafir lime leaves on my post picture today too :)
    Ridwan

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  3. I love salt fish, but have never had it with sambal. Sounds like an amazing combination with the potatoes - I would devour this, but I think my wife would avoid the fish, unfortunately.

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  4. Your salt fish looks very delicious with that pretty colour from sambal. I am dying to try it.
    I am sure If I make it my husband is going to ask for seconds.

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  5. So appetizing! I love anything with sambal, goes well with rice. :)

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  6. What an interesting combination of flavours with lovely results - I love the photography of this :)

    Cheers
    Choc Chip Uru @ Go Bake Yourself

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  7. I keep finding recipes for salt fish--I really need to locate a source for it. This looks wonderful!

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  8. Very yummy looking preparation of salt fish...

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  9. I think I must come halfway across the world so I can sample all these foods which seem ordinary to you, but exotic to me! Another winner, I'm sure!

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  10. OMG, looks amazing. I love all the flavors, the fish with the lemon grass and kafir leaves must taste yum.

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  11. Thanks everyone for the support and yummy comments. Appreciate each one of it.

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  12. This looks amazing! The colors in the dish are spectacular and terrific ingredients...as usual, Nava!

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  13. nice.. good as appetizer too because of salt fish.

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  14. Hi Nava, sorry that I miss a few of your posting due to chinese new year celebration. Your salt fish dish looks so tempting,sure can have extra rice too. LOL
    Have a great week ahead.

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  15. love your unique take on recipes!! they are yummy!!

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