Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai

Ingredients
1 black pomfret about 800 g – 1 kg
Enough oil for deep frying
1 packet petai – washed and halved  and pan fry (w/o oil) for 1 minute.

Seasoning
1/2 tsp salt
1/4 tsp pepper
1 tsp turmeric powder
1 tbsp corn flour

3 stalks lemomgrass – sliced thinly and coated with 1 tsp corn flour and deep fry till crispy)
Set aside
1/2 big onion- cut into rings

Method
1) Clean fish and make 3 diagional cuts on each side of the body. Marinade fish with seasoning for 30-40 minutes. Heat enough oil in the wok and deep fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal petai on the fish and topped with crispy lemongrass.

Blended Ingredients
5 small chilli padi
2 tbsp chilli paste
5 shallots
4 cloves garlic
1 inch toasted belacan
50 ml water
1 inch galangal
1/2 inch ginger

Salt and Sugar to taste
1 tsp tomato sauce
1 tbsp tamarind paste (mixed with 3 tbsp water)

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, tomato sauce, salt and sugar to taste, stir to mix evenly and cook over low heat till sauce thickens. (If sauce is too thick add more water and adjust seasonings).
2) Add petai, ring onions and stir fry to well mixed for 1 minute. Dish out onto pomfret and topped with crispy lemongrass.

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