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
2 pieces of mackerel – fried until golden brown
120 gram fresh red chili
5 bird eyes chili/chili padi
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