| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Malay | Fish | 2 | Servings |
INGREDIENTS
| 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 (up to) | |
| 3 | Cloves garlic; finely sliced | |
| Lime juice to taste; approx 1 lime |
INSTRUCTIONS
Date: Sun, 24 Mar 1996 18:18:37 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> At 12:26 21/03/96 -0800, Brent Thompson wrote: >> REMPAH (from Malaysia) >How is this sauce used? Looks like it might be a type of sate sauce or It's not a sate sauce, but is useful for chicken, pork and fish, such as: 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. CHILE-HEADS DIGEST V2 #276 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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