Fried Crispy Fish Top with Fragrant Sambal and Crispy Lemongrass

sambal fish

8 Selar Fish or (2 black promfret)
1/2 tsp each – salt, turmeric powder and corn flour
1 tbsp tamarind paste – mixed with 2 tbsp water
3 stalks lemongrass – sliced thinly (deep fry till crispy)
1 small cucumber – sliced
100 ml water

Blended Ingredients
5 shallots
1/2 big onion
4 clove garlics
4 red chilli
6 chilli padi
1 tomato
1 tbsp chilli paste
1 sprig each – curry and laksa leaf
1/2 stalk bunga kantan
2 stalks lemongrass
3 pieces kaffir leaves
1 inch each- galangal and ginger
50 ml water

Salt and sugar to taste

1) Clean fish and discard innards. Season with salt, turmeric powder and cornflour for 30 minutes. Deep fried till crispy, drained and place on serving plate.
2) Heat oil in a wok, add blended ingredients and stir-fry till fragrant and oil separates. Add water, tamarind water, salt and sugar to taste. Stir to mix and bring to a boil. Lower heat and simmer till gravy thickens. Taste accordingly.
3) Pour gravy over fish and top with crispy lemongrass and sliced cucumber at the side.


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