美味风采 > 美味食谱 > 炸叁峇硬尾鰭
炸叁峇硬尾鰭
Goreng Cincaru Sambal Cili

Posted on June 23, 2017

【Ingredients】
6 Cincaru / Hard tail (gutted, cleaned, marinated with a little salt), 80ml cooking oil, 5-8 kaffir lime leaves, sliced
【Spice Paste】
20 stalks dried chilies (cut into sections & soaked), 5 stalks fresh red chilies, 10 shallots, 2 cloves garlic, ½ Tbsp “belachan” shrimp paste
【Seasoning】
1 tsp sugar or to taste, 1 tsp salt or to taste
Extra cooking oil for frying fish

【Method】
1. Finely ground the spice ingredients with blender till fine.(pic 1-2)
2. In a wok, heat oil over medium heat, sauté ground spice paste till fragrant. (pic 3)
3. Add in seasoning to taste, adding the sliced kaffir lime leaves. Set aside “sambal”. (pic 4)
4. Make a slit at the back of the fish.(pic 5)
5. Fill up with the sautéed sambal in the slit as well as in the fish stomach.(pic 6)
6. Deep fry in a hot wok till fish is cooked, turning over once. (Pic 7-8)

【材料】
硬尾鰭6条(去内脏洗净后以少许盐腌妥)、食油80毫升、疯柑叶5-8片(切丝)
【研磨香料】
辣椒干20条(剪段浸泡)、红辣椒5条(切片)、小葱头10粒、蒜头2瓣、峇拉煎½ 汤匙
【调味料】
白糖1茶匙或适量、盐1茶匙或适量
炸油适量

【做法】
1. 把研磨香料用搅拌机搅拌成糊。(图1-2)
2. 起锅热油,以中火把研磨香料炒香。(图3)
3. 加入调味料调味,然后拌入疯柑叶丝,即成叁峇。(图4)
4. 在鱼背上划一道刀口。(图5)
5. 把叁峇料填入刀口里,鱼肚也填叁峇。(图6)
6. 以热油把鱼炸熟,中途翻转一次。(图7-8)


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