Blend very fine for Spicy Sambal
12 small Onions [medium size]
1" Fresh Kunyit
40 gm Lengkuas [this gives the zing]
3 stalks Serai
1" Belacan, toasted
10 Dried Chillies, soak in hot water for easier processing
10 Chilli Padi
6 Fresh Red Chillies, remove seeds
2 teasp Salt
2 Tablesp BROWN Sugar
2 Tablesp Fish Sauce
1/2 Tablesp Maggi Chicken Stock Concentrate
30 gm Assam Jawa mix with 100 ml Water
MIX ALL THE SEASONING INGREDIENTS IN A BOWL
600 gm Kai Yoke Yee ["Chicken Fish"]
250 ml Fresh Santan MIX with 250 ml Water
2 Daun Limau Perut leaves, remove vein & slice thinly
1 sprig Daun Kesom
4 Tabsp Juice of LIMAU NIPIS
- Blend the rempah till Very Fine.
- Fry the blended rempah, Daun Kesom & Daun Limau Perut with sufficient oil on Low Medium fire; stirring constantly to prevent burning for 15 minutes. Add the SANTAN Mixture Gradually in 3 batches.
- ADD the seasoning, stirring and allow it to come to a boil. Check for taste. OFF THE FIRE, then add the *Limau Nipis juice. ALLOW this sambal to COOL COMPLETELY BEFORE Marinading it on the fish.
- Wash the fish & remove the skin, make a few criss cross incisions on both sides of fish, not Too deep to allow the marinade to penetrate through.
- Marinade both sides of the fish & gently rub marinade through the incisions. Cling wrap & refrigerate for 1 hour in the Fridge to allow the marinade to infuse the fish.
- Remove fish from fridge & let it thaw for 25 minutes.
- Place a Banana leaf on baking tray. Grease it slightly with oil.
- Place the marinade fish on the banana leaf.
- EITHER BAKE the fish in preheated oven at 180 degrees Centrigrade for 20 minutes or until it is cook or GRILL the fish, yr choice. When I did, I choose to grill as nothing beats grilling but be careful you do Not OVER BAKE OR OVER GRILL.
(a) The texture of the Kai Yoke Yee is silky soft and truly lovely;
(b) If you cannot get this fish, you can substitute it with Sting Ray/Ikan Pari BUT the
texture of the Sting Ray is different as the meat is Firmer :)
This dish is a class of its own And one of my children who is not really into fish, found this a lip smacking dish and Really glad I want for this class and it is something like an Ikan Bakar that you eat at stalls here back home in Malaysia.
Till my next post, xoxo, Ophelia.