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Ingredients
- Whole fish (medium size) - 5
pieces
- Turmeric powder - ½ teaspoon
- Tamarind juice - 1 tablespoon
- cooking oil
- Kaffir leave (chopped finely)
- 2 pieces
- Cooking oil
- Lime (halved) - 1 piece
- Sugar and salt to taste
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Chili paste
- Dried chili (soak for 15
minutes) - 10 pieces
- Prawn paste (belachan)
- thumb size
- Garlic - 3 cloves
- Shallots - 6 pieces
- Lemongrass (cut into small
pieces) - 1 stalk
Method
- Use a food processor to blend
all chili paste ingredients into paste.
- Marinate fish with salt and
turmeric powder for 10 minutes.
- Heat oil in pan and stir-fry
chili paste to fragrant (use low heat for about 3 minutes) then
add tamarind juice and keep stir-fry until paste become dry. Off
the heat, add kaffir lime leaves and set aside to cool.
- Slit open belly of the fish on
both sides and stuff the chili paste in. Pan fry for 5 minutes
on both sides.
- squeeze lime juice on fish
when serve.
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