Monday, March 8, 2010

Fried Kembung (Mackerel) With Assam Sauce

A truly simple and very basic dish, buy the boiled salted kembung. Then rinse, pat dry and deep fry. Remember no need to add salt. Next make the raw sauce/dip - chop the ingredients, add tamarind/asam juice, season with salt and palm sugar, mix and done. Really appetizing for its simplicity in the simplest form (Deep Fried Fish With Chili Padi Sauce).
Assam sauce:
2 tbsp assam/tamarind - add some water and squeeze out the juice.
1 inch ginger (chopped)
1 medium size onion (chopped)
4 chili padi (chopped)
3 kaffir lime/limau purut leaves (shredded) 
A pinch of salt. 
Powdered palm sugar/gula Melaka - as needed
Combine all the ingredients and stir well.
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