Ingredients /nutrition
- 1 fish, slit to form diagonal patterns
- 3/4 tsp salt
- 150 ml vegetable oil
- 2 finely chopped red chilies
- 3 finely chopped bird's eye chilies
- 1 stalk finely chopped coriander leave
- 20 g finely chopped ginger flower
- 25 g tamarind mix with 70 ml water
- 3 tbsp chili sauce
- 1 tsp sugar
- 1 tsp dried shrimp paste
- 1 dried lotus leave, soaked to soften
Methods / instructions
- Rub fish with salt and set aside for 10 minutes.
- Heat oil in a heavy pan and deep fry fish until golden brown.
- Remove fish from heat, drain on kitchen paper towel and set aside.
- Remove oil and retain about 25 mil oil in pan.
- Combine remaining ingredients except lotus leaf and stir fry until fragrant.
- Place fish in lotus leave and pour seasoning over fish.
- Place in steamer or boiler for 3 minutes.
- Serve immediately.
Servings: 4
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