Portion Size : 4-6 persons
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Recipe : Sambal Tumis Ikan Pari
Translation : Ikan Pari ( Sting Ray Fish) ,
Sambal Tumis ( Chilly Gravy)
Ingredients Weight
Fish 600gm
Dried Chilly 100gm
Onion (big) 300gm
Tamarind Juice 100gm
Vegetable Oil 150gm
Water 50gm
Sugar 1 teaspoon
Salt & White Pepper to taste
Prawn Paste (Belacan) 1 teaspoon (OPTIONAL)
Methods of Cooking:
1. Washed and boiled dried chilly until soften approximately 15-20 minutes.
2. Blend the boiled dried chilly and onion into fine paste, together with water. Optional : to add in prawn paste.
3. Season the fish with salt and pepper. Pan fry and cook fish for 5 minute. You can use any type of fish shape : big or baby sting ray.
4. Fried Fish separately.
5. Heat up the vegetable oil in medium fire.
6. Saute the mixture of chilly until fragrance and you will see the oil is separated from chilly, showed that the paste is already cook.
7. Stir well all the time during cooking the chilly paste under medium fire and keep on stirring.
8. Pour in tamarind juice.
9. Stir well.
10. Season with salt and pepper. Put in a teaspoon of sugar.
The chilli paste can be lightly coated the whole fish if the chilli is well cooked like the picture or you can make it like a thick gravy.
11. Finally, put in the fried fish and onion ring (1pcs) .
12.Cook for 5 minutes. Stir well. Make sure all the fish is coated with the chilly paste.
13. Ready-To-Serve with steamed white rice or bread.
Note :
- If you use a Tamarind Paste, put in 50 gm of paste and dilute with 2 tablespoon of water.
- If you use a Chilly Paste, put in 200 gm chilly paste in a bowl and dilute with 50 gm of water.
- If you use a Chilly Powder, put in 200 gm chilly powder in bowl and dilute with 100gm of water
- You need to stir the chilly mixture all the time to avoid burn at the bottom of the pan.
- Always use medium fire.
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