Assam Pedas Fish/Gulai

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curry fish
Curry Rice


4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water

125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
2 stalks lemongrass bruised

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
1 inch galangal
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur, bunga kantam and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer till brinjal is soft.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray/batang fish is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.


Grilled/Baked Black Promfret with Sambal

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1 medium Black Promfret/Seabass/stingray
Banana leaf
1 red onion – cut into rings
1-2 calamansi – halved

Marinade Ingredients
Juice of 1 calamansi
1/2 tsp salt
1 tsp corn flour

Pounded/blended Ingredients
8 shallots
3 cloves garlic
2 stalks lemongrass
1 inch belacan
6 fresh red chillies
4 pieces candlenut
1 tsp oil
50 ml oil

Seasoning Ingredients
1/2 tsp salt
1 tbsp sugar
Juice of 1 lime

1) Wash and clean fish. Season fish with marinade ingredients and set aside for 1 hour.
2) Heat oil in a wok and fry the fish till golden, dish out and place on a piece of banana leaf.
3) Heat 2 tbsp oil and saute pounded/blended ingredients till aromatic and a bit dry, add in seasoning ingredients and stir to mix evenly, adjust taste to your preference.
4) Spread the cooked paste over the fish and wrap it up, secure with toothpick.
5) Grilled/baked in a pre heated oven (230 C) for 20 minutes. Serve hot with cut ring onions and calamansi.

Assam Pedas Ikan Keli aka Catfish

Asam Pedas Ikan Keli.jpg

1 Ikan Keli (about 1 kg) – cut into few sections
(marinade with lime juice and a bit of salt for 10 minutes – wash and set aside)
1 cucumber/brinjal – cut to your preferred size
1 tomato – quartered
1 stalk bunga kantan – halved
2 stalks lemongrass – bruised
A handful of of Daun Kesom
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
Salt and sugar to taste
600 ml water

Blended Ingredients
20 dried chilli ( soaked with hot water till soft)
11/2 inch galangal
11/2 inch turmeric
1 inch ginger
1 stalk lemongrass
6 red chilli padi
3 candlenuts
1 inch toasted belacan
8 shallots
3 cloves garlic
1 sprig Daun Kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients with lemongrass till fragrant and oil separates. Add in tamarind water, water,  bunga kantan, daun kesom and cucumber/brinjal. Bring to a boil, lower heat and simmer for about 10 minutes.
2) Season with salt and sugar, adjust to your preference and add in Ikan Keli and tomato. Covered and continue to simmer over low heat till fish is cooked through. Add more water if the gravy is too thick.
3) Serve hot with white rice.

Slice Fish Soup


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Fish Slice Bee Hoon Soup.jpg

Fish slice (Batang Fish)
2 tbsp. corn flour
1 .5 litre icy water
1 tsp salt

Soup Base
1.5 litre broth (boil fish bones & ikan billis for 1 hour)
8 slices Sichuan vegetable (soaked in hot water)
1 tsp white pepper
1 tsp Hua Tiao Jiu
1 tsp sesame oil
6 slices ginger
1 tomato – quartered

Iceberg lettuce
Chopped coriander leaves

1) In a mixing bowl, add in icy water, corn flour and salt, mix evenly and add in fish slices and soak for about 5-8 minutes before cooking in the broth.
2) In a deep saucepan, add in broth and bring to a boil, slowly add in fish slices and let it boil for 1-2 minutes. Pour into a soup bowl with lettuce and topped with chopped coriander leaves.
3) Serve hot with hot rice.

Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Sambal Coffee Fried Fish Topped with Crispy Lemongrass & Curry Leaf

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1 black pomfret fish or any fresh fish

1 sprig curry leaf – fried till crisp
2 stalks lemongrass – sliced thinly and fried till crisp

1 tbsp Nescafe Instant Coffee Powder
1 tbsp tamarind paste (mixed with 2 tbsp water)

Seasoning Ingredients
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp corn flour

Blended Ingredients
1 big onion
4 shallots
3 cloves garlic
2 candlenuts
15 dried chillies (soaked till soft)
1 inch galangal
2 stalks lemongrass

Sauce Ingredients
2 tbsp gula melaka
1 tsp sugar
Salt to taste
1/2 tsp Chicken seasoning powder
1 tbsp tomato sauce
1 tsp light soy sauce

1) Cut 2 diagonal slits across each side of the  fish. Rub fish with seasoning ingredients.
2) Heat enough oil in a wok till very hot. Put in the fish and deep fry till crisp and golden. Drain and place on a serving plate.
3) Heat 3 tbsp oil in a clean wok and saute blended ingredients, coffee powder till aromatic and oil separates. Add in tamarind water, sauce ingredients, stir to mix and bring to a quick boil.Taste accordingly and adjust to your preference.
4) Pour the sambal over the fish and topped with crispy lemongrass and curry leaf. Serve hot.

Crispy Otah Fish & Chips With Sambal Belacan

Crispy Oats Fish & Chips With Sambal Belacan.jpg

Crispy Otah Fish & Chips With Sambal Belacan 1.jpg                          Sutchi Fillets Marinated With Rempah Otah

5 pieces fish fillets – defrost and pat dry with kitchen paper towels.
(season with sprinkle of salt, pepper and corn flour)
5 tbsp of Rempah Otah (home-made)

Flour Coating Mixture (adequate amount)
Crispy tempura flour
Rice Flour
1/2 tsp salt

Oil for deep frying
2 eggs – lightly beaten
Sambal Belacan

French Fries
Baked Beans

1) Season the fish fillets with rempah otah and wrap it up with cling wrap and put in the fridge and take out when it is time to fry.
2) Just before frying, egg wash fish fillets and coat with flour coating mixtures.Leave aside for 10 minutes. Meanwhile heat enough oil in wok till hot and deep fry till crispy and golden brown.
3) Drain well and serve with toppings and Sambal Belacan.

Baked Turmeric Fish With Pandan Leaves

Baked Turmeric Fish With Pandan Leaf.jpg

5-6 Selar fish or Kembung
5-6 pieces pandan leaves

2 tbsp minced garlic
2 tbsp minced shallots
3 tbsp chilli paste
11/2 tbsp chilli powder
1 tbsp turmeric powder
1 tbsp oil
1 tbsp tamarind paste (mixed with 2 tbsp water)
4 tbsp water
Salt and sugar to taste

1) Remove gut from fish, wash and drain. Make 2-3 slits on each side of the fish.
2) Mix marinades ingredients well and rub on the fish and season for 2-3 hours.
3) Wash pandan leaves, use 1 pandan leaf to wrap 1 fish, use a toothpick to secure the leaf in place. Repeat this step till the fishes are wrapped up.
4) Place fish in a baking tray lined with aluminium foil. Bake in pre heated oven (200 C) for 20-30 minutes or till skin is crisp and cooked through.
5) Serve hot with Sambal Cencaluk.

Crispy Seabass In Spicy Sambal Sauce

Crispy Seabass In Spicy Sambal Sauce.jpg

1 seasbass
1 piece turmeric leaf – shredded thinly
1 stalk bunga kantan – sliced thinly
4 red and green chilli padi – sliced thinly
1 stalk lemongrass – sliced thinly
1 tomato – cut into small cubes
1 tomato – quartered

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp Hoisin sauce
1 tbsp plum sauce
2 tbsp tomato sauce
1 tbsp chilli sauce
12 tbsp sugar
Salt to taste (optional)

1 tbsp tamarind paste (mixed with 2 tbsp water)
30 ml water

Blended Ingredients
1 big onion
3 shallots
2 cloves garlic
12 dried chilli – soaked till soft

1 big (yellow) onion – chopped into small cubes
2 cloves garlic – slice thinly

1) Season fish with 1 tsp turmeric powder, pepper, salt and corn flour. Deep fry till crisp, drained and put on a serving plate.
2) Heat oil in wok and saute chopped onion and garlics till aromatic, add blended ingredients and continue to saute till fragrant and oil separates. Add in tamarind water, sauce ingredients, chopped tomato, stir to mix evenly and simmer over low heat till sauce thickens.
3) Add in lemongrass, quartered tomato and water and stir to mix evenly. Cook for 30 seconds and adjust taste to your preference.
4) Pour sambal gravy over fried fish and topped with shredded bunga kantan, turmeric leaf and sliced chili padi. Serve hot with rice.

Fish In Black Bean and Vinegar Sauce

Fish In Black Bean & Vinegar Sauce.jpg

3-4 kembong/selar/yellow tail fish
(deep fry till crisp – drain and set aside)
1 bowl of mixed chopped spring onions and coriander leaves
1 fresh red chilli – sliced

4 cloves garlic – minced
6 slices ginger – sliced thinly
1/2 onion – sliced
1 fresh red chilli – sliced

Sauce Ingredients
1 tbsp black bean paste
4 small rock sugar
2 tbsp black vinegar
1 tbsp white vinegar
1 tbsp light soy sauce
650 ml water

1) Heat oil in a wok and saute garlics, ginger, chilli and onions till fragrant, add sauce ingredients and bring to a boil. Cook over low heat till sugar has dissolved completely and sauce is slightly thickens. Taste accordingly and adjust to your preference.
2) Add in the fish, spring onion and simmered for 1 minute.  Dish out and scatter coriander leaves and chilli.
3) Serve hot with white rice or porridge.