Monday, March 8, 2010

Fried Kembung (Mackerel) With Assam Sauce


Fried Kembung (Mackerel) With Assam Sauce. For a matter of fact, nothing much is expected in terms of cooking or making, and the type of fish? Boiled kembung. Boiled kembung? You should know if you are a Malaysian? Unless you don't eat fish. Boiled kembung, aka, mackerel according to google translation, basically is kembung boiled in salt you can buy in wet market. As well as in hypermarkets. Now, to the recipe. Frying of kembung (Chilli Soy Fish) after rinsing. Just a light rinse. Otherwise, fish will break up and make sure you pat dry to prevent oil from massively splattering or close with a lid while frying. Done. The curious case to fish frying over and done. Thereafter or while fish is being fried, we shall make the raw dip. Chop or slice ginger, onion, birds eye chillies or red chillies and kaffir lime leaves, and season with salt and palm sugar. Mix all the ingredients together. Fried Kembung (Mackerel) With Assam Sauce. Really appetizing, fish simplicity in the simplest form and an undisputed Malaysian fish hero dish. Oh, you must also try Fried Kembung (Mackerel) With Assam Sauce alongside Rasam. Try and you will know what I mean. 

Ingredients
4 pieces boiled kembung -fry
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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