Crisp Fish with Turmeric Recipe
 Malaysian Recipes

Ingredients:

2
1 tsp
1 1/2 tsp
115 ml/ 4 fl oz/ 1/2 cup

Sauce:
1 tbsp
4
1 stalk
2 clove
5
5 mm/ 1/4 in piece
3 tbsp
150 g/ 5 oz
2 tbsp

whole fish such as trout or bream, each weighing about 350 g/ 12 oz
ground turmeric
salt
vegetable oil

tamarind
dried red chilies
lemon grass, chopped
garlic, chopped
shallot, chopped
galangal, chopped
vegetable oil
peanuts, toasted, skinned and ground
light brown sugar
salt

Method:

1. To make sauce: soak tamarind in 2 tablespoons hot water for 4 hours. Press firmly through a sieve. In blender, soak chilies in 2 tablespoons hot water for 10 minutes. Add lemon grass, garlic, shallots and galangal. Grind to a paste. In a wok or small frying pan (skillet) over medium-high heat, heat oil. Add chili mixture and fry, stirring, for 3 minutes. Add tamarind liquid, peanuts, and sugar and salt to taste. Simmer for 2-3 minutes. Set aside.

2. With point of a sharp knife, score 3 diagonal lines on each side of both fish. Score each fish lengthways down backbone. Mix together turmeric and salt. Rub into fish, working mixture into cuts: wear rubber gloves if you like. Leave for 1 hour. In a wok or sauté pan over medium heat, heat oil to 180C / 350F. Cook fish for 5-6 minutes each side until golden and crisp. Remove with fish slice and drain on paper towels. Serve hot, accompanied by lime wedges and sauce.

Serves 4.