Tuesday, January 12, 2010
The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.
500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
15 fresh red chili
4 cloves garlic
1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.
2. Heat oil, fry the fish until golden brown, drain on absorbent paper.
3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.
4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.
5. Serve hot.