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Receta Belacan (Shrimp Paste) Fish Sambal (Gravy)
by Navaneetham Krishnan

Belacan (Shrimp Paste) Fish Sambal (Gravy)

Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 3 person

Va Bien Con: its side dish for rice

Ingredientes

  • For fish
  • 7 mabong/kembung fish (or any fish of your own choice)
  • 1 tsp turmeric/kunyit powder
  • Salt for taste
  • Green chilli paste (ground/blend)
  • 6 green chillies
  • 2 green birds eye chillies (optional)
  • Other ingredients
  • 5 shallots (sliced)
  • 1 inch ginger (sliced into thin stripes)
  • 4 cloves garlic (sliced)
  • 1 tbsp lime juice
  • 2 stalks spring onions (sliced)
  • 1 small piece palm sugar
  • Oil - as needed
  • Salt for taste

Direcciones

  1. Mix fish with turmeric and salt.
  2. Deep fry, remove and keep aside.
  3. Leave about 3 tbsp of oil in the same wok.
  4. Saute shallots, ginger and garlic.
  5. Add chilli paste, stir and cook till aromatic and oil splits.
  6. Gently drop in fried fish, pour lime juice and season with palm sugar and salt.
  7. Stir to coat fish with chilli gravy.
  8. Off heat and combine in spring onions.