Ikan Goreng Berlada (Classic Spicy Fried Fish)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring crispy fried fish coated in a fiery and aromatic sambal sauce, balancing heat, sweetness, and tanginess.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Firm white fish fillets (e.g., snapper, sea bass)800g
- Cornstarch100g
- Vegetable oil for fryingas needed
- Dried chilies15-20
- Shallots4-5
- Garlic cloves4-5
- Ginger1 inch piece
- Belacan (shrimp paste)1 tsp
- Tamarind paste2 tbsp
- Sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Cilantrofor garnish
- Lime wedgesfor serving
Langkah
- 1
Cut fish fillets into bite-sized pieces. Season with salt and black pepper.
- 2
Coat the fish pieces evenly with cornstarch.
- 3
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the fish until golden brown and crispy. Drain and set aside.
- 4
Soak dried chilies in hot water for 15 minutes, then drain. Blend chilies, shallots, garlic, ginger, and belacan into a coarse paste.
- 5
Heat 2 tbsp of oil in a clean wok. Add the chili paste and stir-fry until fragrant and the oil separates.
- 6
Add tamarind paste, sugar, salt, and water to the wok. Stir well and cook until the sauce thickens.
- 7
Add the fried fish pieces to the sauce and toss gently to coat evenly.
- 8
Serve immediately, garnished with fresh cilantro and lime wedges.
