Ingredients /nutrition
- 650 ml oil for deep frying
- 4 catfish
- 4 garlic cloves
- 4 shallots
- 2 cm pc dried shrimp paste
- 2 cm piece ginger
- 9 dried chilies
- 2 stalks bruised lemon grass
- 18 g polygonum leaves
- 3 dried assam slices
- 600 ml water
- sugar and salt to taste
Methods / instructions
- Heat oil in a heavy frying pan and deep dry catfish until 3/4 cooked. Drain on kitchen paper towel and set aside.
- Leave about 2 tbsp of oil in pan and saute garlic cloves, shallots, dried shrimp paste, ginger, chilies, lemon grass, polygonum leaves and assam slices until fragrant.
- Return catfish in pan and pour in water.
- Cook for 3 minutes and season well with sugar and salt.
- Serve hot with steamed fragrant rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|