Ikan Keli Berlada (Classic Catfish with Chili Paste)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring deep-fried catfish coated in a rich, spicy, and savory chili paste. This recipe emphasizes authentic flavors and traditional preparation.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Catfish1 kg
- Dried Chilies20-30
- Shallots10-12
- Garlic5-6 cloves
- Belacan (Shrimp Paste)1 tsp
- Tamarind Paste2 tbsp
- Sugar1 tbsp
- Saltto taste
- Vegetable Oilfor frying
- Wateras needed
Langkah
- 1
Clean and cut the catfish into manageable pieces. Pat dry.
- 2
Soak dried chilies in hot water until softened. Drain and blend with shallots, garlic, and belacan to form a chili paste.
- 3
Heat enough vegetable oil in a wok or deep pan for deep-frying. Fry the catfish pieces until golden brown and crispy. Remove and drain on paper towels.
- 4
In a separate pan, heat 2-3 tablespoons of oil. Sauté the chili paste until fragrant and the oil separates.
- 5
Add tamarind paste, sugar, and salt to the chili paste. Stir well and cook for a few minutes until the sauce thickens slightly.
- 6
Add the fried catfish pieces to the chili paste mixture. Toss gently to coat evenly. Cook for another 1-2 minutes until the sauce clings to the fish.
- 7
Serve hot, garnished with cilantro and sliced chilies if desired.
