Chilli Fish ( Ikan Masak Sambal )

Chilli Fish is a very ordinary Malay dish in the Peninsular Malaysia and yet remains popular all the time. It goes well with white rice or Nasi Lemak. You can substitute any kind of deep fried fish in the recipe. The recipe is the same recipe I used to cook any chilli dish but adjust the dryness accordingly. The one above is coked little bit wet.

This Bitter Gourd Salad is my favourite and such an appetiser....emmmhhh (not bitter enough for me....!)

Dabai, also called Sarawak Olives, are unique fruits found in Sarawak. It tastes very creamy and delicious appetiser! Soak in warm water & it will soften after a while. Sprinkle a bit of salt when served.

Herewith a standard chilli recipe:

INGREDIENTS:

3 Fish

½ tsp Turmeric powder

4 tbsp Cooking Oil

½ bowl Chilli paste

5-6 Shallots*

1cm Belachan* (*blend/pound together)

½ tbs Tamarind + 3 tbsp water

1 Large Onion - sliced into thick rings

Salt & sugar to taste

A pinch of MSG (optional)

METHOD:
1. Spread fish with a bit of salt & turmeric powder.

Deep fried until cooked. Lift into a plate.

2. Heat cooking oil in a wok & fry chilli paste & pounded shallots until fragrant.

Add in tamarind juice & enough water to your preferred consistency.

Add in large onion ring & cook for a while.

3. Either add in fish into the cooked sambal or pour sambal onto the fish in the plate.

Serve with white rice or Nasi Lemak.