Thursday, September 16, 2010

Nyonya Fish Sambal/Sauce

We Malaysians are a colorful lot. We are in fact the colors of Malaysia. We may bitch, we may complain and we are forever at logger head over literally every small things in Malaysia, yet when it comes to food, we all compromise. We are indeed the food colors to our hunger. We just so love food until food dominates us more than anything else under the burning your head and butt sun. Nyonya cuisine, I really don't want to go back to our history of yesterdays, Nyonya cuisine which is a coining between the different ingredients of the Malay, Chinese and Indians races in Malaysia is the outcome. Spices and herbs from our ground are the router to Nyonya cuisine. How does this Indian lady know about Nyonya cuisine are you cracking your head asking? Oh-well, remember I am a local Malaysian produce? Additionally, the influence of growing in government quarters alongside different race and religion Malaysians says it all about Nava K. Enough said I suppose of us Malaysians are born for eating, lemme now roll out this Nyonya Fish Sambal of mine. Power packing, vibrant and hue attractive, fried fish tipped into a sambal made from chillies and lemongrass paste, scented with kaffir lime leaves. Bang! An explosion of our Malaysian beloved tastes (Assam Fish Curry, Ikan Pari Sambal, Malaysian Indian Fish Curry & Kembung Assam Sauce). 

4 pieces of Indian mackerel (gut, clean and cut into two; mix with 1 tsp turmeric powder and salt)
1 tbsp dried chilli paste (blended/grounded dried chillies)
1 tbsp shallot paste
1 tsp ginger paste
1 tsp garlic paste
1 big onion ( slice into thick rings)
(Note: you can also blend dried chillies, shallots, ginger and garlic for the sambal paste)
1 lemongrass/serai (chopped)
4-5 kaffir lime leaves (tear into pieces)
1tbsp tamarind/assam juice
1 tsp shrimp/belacan powder
1 tsp brown sugar
Oil as needed
Salt for taste

Deep fry fish, remove and keep aside.
Leave about 3 tbsp of oil in the same wok. 
Fry ginger paste, garlic paste, shallot paste, shrimp powder, lemongrass and chilli paste till aromatic and oil splits. 
Pour tamarind juice, season with salt and sugar.
(for more gravy, add water)
Stir and add fried fish, onion rings and lime leaves. 
Stir to coat fish in the sambal.
Dish out.  

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  1. This is an absolute yum navaneetham

  2. Lovely sambal .... plz visit my blog too. ... thank you


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