Wednesday, December 1, 2010

Belacan (Shrimp Paste) Fish Sambal (Gravy)

If fish sauce is the star ingredient for Thai dishes, we Malaysians won't compromise on belacan (Belacan Prawn Sambal) for our spicy sambal dishes (Ikan Pari/Stingray Sambal & Nyonya Fish Sambal). Even so. please get it that roasted belacan/shrimp paste can sting your nose, not a pleasant smell for those who are not accustomed to it. I have no qualms. I love belacan till drop dead. For this belacan fish sambal, I've have already said it, its belacan. Take it from here please because I am already tired. I'm done with talking. Bye people!

For fish
7 mabong/kembung fish (or any fish of your choice)
1 tsp turmeric/kunyit powder
Salt for taste
Green chilli paste (ground/blend)
6 green chillies
2 green birds eye chillies (optional)
1/2 inch roasted belacan/shrimp paste

Other ingredients
5 shallots (slice)
1 inch ginger (slice into thin stripes)
4 garlic (slice)
1 tbsp lime juice
2 stalks spring onion (slice)
Oil - as needed
Salt for taste

Mix fish with turmeric and salt.
Deep fry, remove and keep aside.
Leave about 3 tbsp of oil in the same wok.
Saute shallots, ginger and garlic.
Add green chilli paste, stir and cook till aromatic and oil splits.
Add fish, pour lime juice and season with salt (sparingly).
Gently stir for a couple of minutes.
Off the heat and combine in spring onion.
Don't forget to trend alongside "cook with nava-k" on every other social media please!

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