Wednesday, July 11, 2012

Crispy dried Fish, Rice and Sambal Terasi (Engl)

Indonesian Recipe


 2 dried groper or barramundi, around 400g each 1 litre (4 cups) vegetable oil Steamed rice, lime wedges and chopped fresh chilli, to serve Sambal 5 candle nuts 1 tsp ground turmeric Juice of 1 lime 2 cm knob ginger, peeled 3 red Asian eschalots, peeled 2 cloves garlic 6 red bird's eye chillies, chopped 2 tbs grated palm sugar 2 tsp terasi (shrimp paste) 100ml tamarind water (see note) 60ml (¼ cup) palm oil  


To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Stand until the water is cool, then drain, rinse and pat dry. Meanwhile, for the sambal, grind all the ingredients except the palm oil in a mortar and pestle until a coarse paste forms. Heat the palm oil in a wok over medium heat, and cook the sambal for about 10 minutes or until thick and pulpy. Remove from the heat and cool. Makes about ½ cup. Heat the vegetable oil in a large saucepan or wok to 190°C. Deep-fry the fish, in batches if necessary, until golden and crisp. Drain on paper towel. Serve with steamed rice, sambal, lime wedges and chopped chilli.

  Note: To make tamarind water, place 50g tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.

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