Ikan Sumbat Sambal Kelapa ~ Coconut Sambal Stuffed fish~ 椰丝參巴醬酿鱼-en

This stuffed fish recipe was created after i tried few nice stuffed fish from my friend and my friend's mother . Love the citrus aroma from the Kaffir lime leaves and coconut aroma from the grated coconut. This time i used ikan cencaru or hardtail mackarel fish , but i still prefer that one i cooked with ikan kembung which the flesh was more fine.

A very Malay influence dishes for dinner the other day, this stuffed fish served with cabbage stir fried with oyster and fried eggs in soy sauce gravy.

Ikan Sumbat Sambal Kelapa ~ Coconut Sambal Stuffed fish~ 椰丝參巴醬酿鱼

2 large ikan Cencaru ~hardtail mackerel or your choice of fish e.g ikan Kembung

Coconut sambal mix-en

4 shallots, sliced

3 garlic, sliced

3 lemongrass (white part only), sliced

1tbsp chili paste ( I use homemade)

½ tbsp limau nipis juices , lime juices

3/4tsp salt or to taste

1/2tsp sugar or to taste

1/2tsp fish sauce

6 Kaffir lime leaves, thinly shredded

30g kelapa parut or fresh grated coconut

Method

1.      Clean the fish, using a sharp knife, cut a deep slit from the back of the fish along the bone. Slit the both sides.

2.      Using a Mortar and pestle, pound shallots, garlic and lemongrass till a rough paste.

3.      Mix the paste with the rest of ingredients and seasonings .

4.      Stuff the coconut sambal paste into the fish on both sides of the slit.

5.      Deep fry the fish and serve with warm rice.

Recipe by Sonia a.k.a Nasi Lemak Lover

Sweet and Spicy Prawns 嘻哈大笑 (干煎虾碌)-en

This prawn dish is sticky and fragrant, one can't help licking the sticky and yummy sauce coated on the prawn. And this prawn dish also a common dish that very often served during Chinese New Year as in Cantonese, the word for prawn is Ha (虾); or in Mandarin, it sounds like 哈, which means laughter and happy, Hi Ha Tai Siew .

This prawn dish is easy to cook and taste delicious !

Sweet and Spicy Prawns嘻哈大笑 (干煎虾碌)-en

350g prawns , medium or large, clean and devine, snip off the sharp points

1/2” ginger , chopped

3 cloves garlic, chopped

1/4 onions , chopped

1tbsp sweet chili sauce

1/2tbsp oyster sauce

1tsp light soy sauce

1/2tsp dark soy sauce

1/2tsp sugar

1/4tsp chicken stock powder

1tsp Shaoxing wine

1/2 fresh red chili, dice

1 spring onions , dice

Method

1.Heat cooking oil in a wok over high heat, add in prawns, deep fry till almost done.

2.Remain 1tbsp frying oil in the wok, sauté chopped ginger, garlic and onion till aroma.

3. Add in oyster sauce , light soy sauce, dark soy sauce , chili sauce , chicken stock powder and sugar, stir to mix.

4.Add in fried prawns, few tablespoon water and chopped chili, stir fry to mix and cook for 1min.

5.Last add in wine, then add in chopped spring onions, mix well and dish out.

Poached fish with Onions and Limes dressing 青柠洋葱水煮鱼

This is a very nice fish recipe that i learnt from my mother. The method of cooking this fish is using poaching method. Simmer the fish in hot water instead of the usual way of steaming it. This method resulted moist fish texture if compare to steaming method ( the flesh tasted dry if over steamed or not enjoy it immediately).

Sweetness from the onions, sourness from the lime juices, and savoury from the seasonings, who can resist the taste !

This is a fish dish that even my kids also love it!

Poached fish with Onions and Limes dressing青柠洋葱水煮鱼

1 whole fish ( I use Red snapper) ~450g

3 slices ginger

1tbsp salt

Dressing

1 and ½ red onions, sliced

5 chili padi, chopped

2 daun cekur, shredded (optional)

1tbsp oyster sauce

1tbsp light soy sauce

1tsp sugar

A pinch of salt

3tsp Kasturi lime juices or to taste

Hot cooking oil (optional)

Method

1. Boil a big wok of water that enough to cover the whole fish.
2. Mix all dressing ingredients in a mixing bowl, set aside.
3. Once water is boiled, add in ginger slices and salt, stir to mix.
4. Lower the fish into simmering poaching hot water, simmer over medium heat.
5. After 5mins, turn the fish to another side, continue to simmer for another 5mins. If the fish is big, then you have to simmer for about 15-20mins. Another way to check the fish if it’s cooked, when the fish’s eyes are pop up.
6. Turn off the heat, let the cooked fish remain in the hot water. Gently remove to a serving plate after 15mins. If you don’t serve immediately, you can continue to let the fish remain in the hot water (but not too long hours).
7. Spoon onions and limes dressing on top the fish, pour hot oil on top. Enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover