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Rempah Fish

1 lb Firm white fish fillets; cod or haddock should do alright
1 tb Fish paste
1 Red chile; finely chopped
Oil; safflower or other un-scented; good quality
1 Onion; grated
4 Kaffir lime leaves; torn in halves
1/2 pt Water
3 tb Rempah paste (see recipe)
1 ts Fennel seeds
1 ts Cumin seds
1 tb Coriander seeds; crushed
5 Spring onions; finely shredded
2 -(up to) 3 Cloves garlic; finely sliced
Lime juice to taste; approx 1 lime

Spread the mixed fish paste and chile over the fish fillets, cut the fillets in slices, 1 - 1 1/2 inches. In, preferably a wok, heat 2 tbsp oil and soften the onion for 5 minutes. Add the lime leaves, REMPAH PASTE and water, stirring and bringing to a boil. Add all the seeds and simmer for about 8 minutes. In another pan, crisp-fry the spring onions and sliced garlic in very little oil, DO NOT BURN, they should be a deep golden crisp (crunchy). In yet another wok or pan, fry the sliced fish for 2-3 minutes,(with little oil), until just done. Discard the oil, pour the sauce over the fish and cook gently for another 2-3 min. Add the lime juice and sprinkle the crispy onions and garlic over.

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