Sambal Fried Fish
A simple peranakan style of frying fish with sambal or chopped/pounded Chilli filled in between cuts along the sides of the fish. Usually Selar or Kembong fish would be ideal for this slightly spicy fish. Sambal here refer to Chilli, plain and simple.
The fish is lightly salted and finished off with lime juice after frying it. The key is to cook the fish until it is crispy and fragrant. I also julienned strips of ginger and fried them until crispy as well. These are great as garnishing.
Ready to try? Here’s the recipe.
2 x Selar or Kembong fish
3 pcs of Red Chilli
4-5 cm of Ginger
1. Julienne the ginger into strips. Then chop Chilli and then pound into a paste. Scored the fish along its sides and stuff the Chilli paste into the sides of the fish. Lightly salt the fish and leave it aside.
2. Heat about 6-7 tbsp of oil and then fry the ginger strip till light brown and crispy. Remove the ginger and place in a bowl. Now fry the fish already marinated with the Chilli paste and salt. You would want to fry till crispy. Do this over medium heat and make sure the fish is evenly cooked.
3. Once the fishes are cooked, garnish the ginger and squeeze juice of 2 limes onto the fish and serve.
Fill the sides of the scored fishes with Chilli paste.
Fry the fishes in wok with sufficient oil.