Ingredients
For fish
1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
1/2 tbsp corn flour
1/2 tbsp rice flour
Salt for taste
Oil as needed
For the sauce
5 garlic - chopped
5 shallots - chopped
2 tomatoes - chopped
1 tbsp blended/grounded dried chilli paste
2-3 red/birds eye chillies - sliced (optional)
1 tsp belacan powder/roasted and pounded belacan/shrimp paste
Lime juice - as needed
1 tsp belacan powder/roasted and pounded belacan/shrimp paste
Lime juice - as needed
2-3 sprigs coriander leaves - sliced
Salt for taste
Method
Rub/lather fish with rice flour, corn flour and salt.
Deep fry, remove and place on a serving plate.
In the same pan, leave about 2 tbsp of oil.
Saute shallots and garlic.
Add tomatoes, chilli paste and belacan powder.
Add tomatoes, chilli paste and belacan powder.
Cook till oil splits.
Pour 3 to 4 tbsp of water.
Season with salt and lime juice.
Stir.
Pour 3 to 4 tbsp of water.
Season with salt and lime juice.
Stir.
Off the heat and stir in birds eye chillies and coriander leaves.
Tip sambal balado over fish.
Tip sambal balado over fish.
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