Fish is trended again and of course, how can I not trend chillies simultaneously. Both in fact has become like a customary thingy in my house. Fish without a doubt, do I have to repeat myself? Must I repeat again and again (Grilled Fish Sandwich, Vietnamese Fish Soup, Thai Green Fish Curry, Kerala Fish Fry & Hong Kong Style Steamed Fish)? No need right? Thank you so much. So, what's the cooking story for fish today (Nyonya Assam Fish Curry, Grilled Salmon, Malaysian Indian Fish Curry, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed)? Pretty much, you know me right? I don't get all worked up in my kitchen. I don't have the time anyway. So, I fried the fish marinated with turmeric powder and chilli powder and then, the chilli lime aromatic sauce tipped atop. Bang! Explosion of our Malaysian tastes!
IngredientsFor the fish (A)
1 thick piece (350g) kurau (or any other firm fish
1 tsp turmeric/kunyit powder
1 tsp chilli powder
1 tsp corn flour
1 tsp rice flour
Salt for taste
For the sauce (B)
5 shallots - chopped
1/2 inch ginger - chopped
3-4 birds eye/red chillies - sliced thinly (or red chillies)
1 tbsp fish sauce
1 tbsp calamansi/lime purut juice
1 tsp sugar
2 tbsp water
2 stalks coriander leaves - shredded
2 stalks spring onion - shredded
Salt to taste (taste before adding)
Oil as needed
Marinate fish with ingredients listed in A for 1/2 hour.
Then fry the fish till crispy and brown.
Remove and keep aside.
Leave about 2 tbsp of oil in the same wok.
Add shallots, ginger and chillies.
Saute and add fish sauce, calamansi juice, water,sugar and salt.
Stir for a minute or two.
Off the heat and combine in coriander leaves and spring onion.
Stir and top sauce over fried fish.