Thursday, January 17, 2013

Chili Fish/Ikan Berlada


I don’t normally fried fish at home because of the smell especially during winter where it is too cold for me to open up all the windows and sliding doors to give it some ventilation. Lucky the Asian supermarkets here in California do provide the service of frying fish for you. I will only do that on certain Monday as it is the day where they use new oil for frying (inside secret ha ha) Anyway, I bought two pieces of mackerel or something that look like mackerel to me and had them fried it. When I get home all I have to do is cook the sauce and add in the fried fish. I always like mackerel as it has less bone in it. I adapted this recipe from Sajian Tradisional Negeri Sembilan by Chef Ismail






Ingredients:
2 pieces of mackerel – fried until golden brown

Sauce:

120 gram fresh red chili
5 bird eyes chili/chili padi
5 shallots
2 cloves garlic
1 small onion – thinly sliced
2 lemongrass - remove the outer layers and cut small
2 tbsp lemon juice
Salt and sugar to taste


1. Put chilies, lemongrass, shallots and garlic into a food processor and blend it into fine paste. Set it aside.
2. Heat up 3 tbsp of oil, add in the onion. Sauté the onion until it soften and add in the paste and stir fry until fragrant and oil started to appears to the surface.
3. Add in the lemon juice, a bit of water, sugar and salt to taste. Let it cook for a minute and add in the fried fish. Toss the fish in the sauce until well coated with the chili paste.
4. Dish out and serve with warm rice.

Note: You can use any type of fish for this dish.

I am submitting this post to MFF Negeri Sembilan Month hosted by Hody Loh of Cook for U and Me

8 comments:

Medeja said...

I have no idea how to prepare fish except fish curry or salmon :D it is really convenient if you can get fried fish already..I would like that

Esther@thefussfreechef said...

Wa, what a convenient service! I do that too, especially when i have a big fish and we are craving for fried fish. Bring it to the restaurant and ask them to make a fried fish dish, of course we have to eat there too la.

Shereen said...

Lol! I sucks at recognizing my fish too;)) Love these type of dish and I could have it with just the sambal and rice only. Carlos did not complained of the sambal smell?

suituapui said...

Oh gosh...that's absolutely killing! Bet that was simply out of this world. Step aside, fish and chips!!! Nothing can ever beat...sambal!!! Yum! Yum!

Phong Hong said...

Very appetizing dish! I hardly fry fish because I am scared of the splattering oil (coward of the year!).

Sonia ~ Nasi Lemak Lover said...

Enjoy this fish with Nasi lemak must be yummy too.

ICook4Fun said...

Medeja, you can try out other way of cooking fish.

Esther, yes make life easier for us. Better still it is free of charge :)

Shereen, me too. But I assumed it is mackerel cos it looks like one. You notice this recipe don't have belacan in it so no funky smell her can't handle :)

Arthur, oh yes, it taste great. I actually like fish and chips too :)

Phong Hong, me too that is one of the other reason why I don't fry them at home.

Sonia, mmmmm nasi lemak!

Charmaine said...

What a great idea providing the additional service to fry the fish. Keeps customers happy too.