| 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.
A Message from our Provider:
“Jesus feels your pain”