食家食譜 FOOD CRITIC RECIPE - 马来西亞美食 MALAYSIA FOOD 干煎辣椒鱼 FRIED FISH WITH DRIED SHRIMP CHILI PASTE

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这是我吃过最好一次干煎辣椒鱼，不贵，但很意外，怎样弄的？不妨先学，再到他店比较。

干煎辣椒鱼

石拉鱼：3条
Ikan Selar

食谱（一）
干辣椒虾米酱：
辣椒干：60克（泡水半小时）
红葱头：6粒
蒜米 ：6条
指天椒：6条
虾米 ：30克

 

调味：
糖 ：半汤匙
黑酱油 ：1汤匙
幼盐 ：1茶匙
花生油 ：5汤匙

做法（一）：
1.将所有材料用搅拌机磨烂。
2.烧热五汤匙油，以慢火炒到出油。
3.下糖、盐、黑酱油炒至干身。

食谱（二）：
油：5 汤匙
幼盐：2汤匙
粟粉：3汤匙
1.鱼洗净，抹干。在鱼肚划一刀，外面涂盐，摆入冰橱一小时，取出。
2.把干辣椒虾米酱塞进鱼肚，在皮面抹上粟粉。
3.烧五匙油，要热到滴下水嗤嗤有声，表示够热。放鱼，改中火慢煎，直鱼身周边微焦黄，才可翻面，只需正反两面煎两次，约15分钟铲起。不够油可酌量加油。
提示：
1.最好用平底镬煎，用油较少。煎鱼时把镬转动使油热量匀衡，煎出才美。
2.鱼肚埋酱是较易翻转。且鱼肉厚部份微辣，小孩可吃。



This is the best fried fish I eat before, delicious. How to make it? Try to cook yourselves first than compare with the restaurant.

Fried Fish With Dried Shrimp Chili Paste

Ikan Selar : 300 gram

INGREDIENT
Dried chili: 60 gram ( soak in water until soften)
Shallots: 6
Garlic cloves: 6
Bird’s eye chili: 6
Dried shrimps : 30 gram

SEASONING:
Sugar: 1spoon
Fine Salt: 2 spoon
Dark soy sauce : 1 spoon
Cooking Oil: 5 spoon

Method (1):
1.Blench all the ingredient until finely paste by blender.
2.Heat up 5 spoon of oil, stir-fry blended ingredients .
3.Add in sugar , salt , dark soy sauce and continuing stir-fry until it dry.



Method (2):
Tapioca flour : 4 tablespoon
Cooking oil： 5 spoon
Fine Salt ： 2 spoon

1. Dry the fishes and pat-dry. Use knife cut the middle of fish stomach until near the back. Rub the fish with salt and put into the refrigerator about one hour, take out.
2.Put dried shrimps chili paste inside the fish stomach, coat the fish with tapioca flour.
3. Heat up 5 spoon of oil, hot the pot in high temperature then put the fish, turn into middle heat. When you see there are slightly yellow of the fish side body, turn to another side, continue deep-fry it. You only have to fry it 2 times, about 15 minutes. If there is not enough oil, you may add in suitable amount.

Location : 26， Jalan Pahlawan 2, Tmn Ungku Tun Aminah, 81300 Skudai, Johor

地点：纯朴中西餐厅
26， Jalan Pahlawan 2, Tmn Ungku Tun Aminah, 81300 Skudai, Johor