(Recipe Source : Wendyinkk & Atie Aizam with slight modification)
- 1 Sea Bream or Tilapia or any other fish.
- 1 tsp Turmeric Powder
- 1/2 tsp Salt
- 1/2 tsp Sugar (optional)
- 1/2 cup Cooking Oil
- 4 Red Chillies
- 3 Bird's eye chillies (you could use green or red color)
- 1 Red Onion
- 1 inch Ginger
- 4 cloves Garlic
- 1 heaped tsp Tamarind Paste + 2 tbsp Water
- Clean and scored the fish. Use kitchen towel to pat dry.
- Marinate fish with salt and turmeric powder. Rub all over and inside out.
- Pound the chilli paste ingredients together. You could use grinder to coarsely grind it too. But the result would be different. Pounding definitely gives better result.
- Rub tamarind paste with 2 tbsp of water. Discard the seeds, and pour the tamarind juice on the chilli paste. Mix well. Set aside.
- Heat a frying wok, add in cooking oil. Once oil is hot enough, put in the fish. Immediately turn the heat to medium low, fry both sides until golden brown. Once the fish is done, dish up and set aside.
- Pour the oil (that you used to fry fish) on a bowl. You will see some residue at the bottom of the wok. Discard them. Give your wok a wash, and dry it with kitchen towel.
- Return the wok to the stove. Heat up the oil that you used to fry fish. Saute the chilli paste and tamarind juice until fragrant and glossy. Taste, and season with salt (and sugar if needed).
- Spread the cooked chilli paste on both side of the fish. Garnish and serve.
- I only used 2 tbsp water to rub the tamarind paste. Reason is because I don't want too much liquid. I only want the flavour of the tamarind. So, very minimum water is used to rub the tamarind paste.
- Pouring the oil on a bowl, discard the residue at the bottom of the wok, and washing the wok sounds tedious. But if you skipped this step, and straightaway pour your chilli paste to fry, your chilli paste will mix with unwanted residues that left behind after frying the fish. Look at the picture. My bowl of oil is clean even though it is used to fry fish earlier.
- Sugar is to neutralize the spiciness of the chilli paste. I prefer to add some. But it's up to you.