Hu Chi Rempah 煎辣椒鱼 Recipe
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Hu Chi Rempah (25 May 2013)
Hu Chi Rempah (Chinese: 煎辣椒鱼, Penang Hokkien: hu2 chi3 rem3pah1) is a local dish of fried fish stuffed with spice paste. This is a popular dish among both the Chinese as well as the Malays (ikan cencaru sumbat).
Ingredient:
- Ikan Cencaru (Hardtail mackerel)
- Cooking oil
- Dried chilis
- Onion
- Garlic
- Lemongrass
- Turmeric
- Belacan
- Salt
- Sugar
- Tamarind paste - soak in water and drain
- Kaffir lime leaves - finely sliced
- Clean fish and make a deep slit from the back of the fish using the tip of a sharp knife, forming a pocket to stuff the spice paste.
- Repeat on the other side of the fish.
- Ground the spice paste and put aside.
- Heat a wok over medium flame and saute the spice paste until aromatic. Season to taste with salt and sugar before adding in the finely sliced kaffir lime leaves.
- Dish out and let it slightly cool.
- Stuff the cooked spice paste into the open slit on both sides of the fish.
- Deep fry the fish until cooked.
- The balance spice paste can be diluted with some tamarind juice, boil and pour it over the cooked fish.
- 硬尾鱼
- 油
- 辣椒干 - 剪段浸软
- 葱头
- 蒜头
- 香茅
- 峇拉煎
- 黄姜
- 盐
- 糖
- 亚参膏- 加水浸10分钟，过沥
- 疯柑叶- 切丝
- 将鱼清理干净，用刀在鱼背延鱼骨割开，不要割穿， 割两边。放置备用。
- 烧热油，爆香磨碎香料至出辣椒油，加盐，糖，疯柑叶和亚参水调味， 弄成浓稠辣椒料。熄火，盛起待凉备用。
- 用汤匙舀些辣椒料放进割开的鱼，不用放太多。
- 过后把鱼煎至熟，盛起。
- 剩下的辣椒料可多加些亚参水，盐和糖调味， 烧滚后淋在煎好的鱼。
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