Sambal Petai Fish Recipe |
Ingredients: Serves 4 |
1 no. Siakap fish (approximately 600g) 50g petai 1 no. big onion (slice in rings) 300g coconut milk 2 teaspoons sugar 2 tablespoons fish sauce (nam pla) 1 no. Lime (extract the juice only) Sambal ingredients: 10 dried chilies (soaked until soft) 5 fresh red chilies 10g shrimp paste (belachan) 2 lemon grass (use only the bottom white tender part) 10 shallots, peeled 4 garlic cloves, peeled 10g lengkuas (galangal) 1 teaspoon coriander powder 3 tablespoons fried groundnuts (crushed) ½ cup cooking oil |
Method: Make 2 or 3 cuts on each side of the fish. Deep-fry until golden brown. Drain and drip dry. Set aside. Combine all the sambal ingredients and put through blender until become a paste. Sauté over low heat in a wok until the oil separates. Add in petai and the rest of the ingredients. Stir-fry briefly. Dish out and pour over fried fish. Garnish with brown onion rings and serve immediately. |
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