Spiced Sweet & Sour Fish Recipe
 Malaysian Recipes

Ingredients:

1 tbsp
1 tsp
3 tbsp
1/2
3 cloves
2
2.5 cm/ 1 in
3 1/2 tbsp
3 tbsp

2
 

cumin seeds
coriander seeds
vegetable oil
fresh red chili, cored, seeded and chopped
garlic, smashed
onions, chopped
shrimp paste, roasted
lime juice
dark soy sauce
brown sugar
whole fish each weighing about 700 g (1 1/2 lb)

Method:

1. Heat cumin and coriander seeds in frying pan (skillet) over medium-high heat until toasted with a fragrant roasted aroma.

2. Cool slightly then grind in a small blender, a pestle and mortar or a small bowl using the end of a rolling pin. In a small frying pan over medium-high heat, heat oil. Add chili, garlic and onions and fry until lightly browned. Tip into the blender containing the cumin and coriander. Add shrimp paste, lime juice and soy sauce. Mix to a thin paste. Add 8 tbsp hot water, and sugar to taste. Set aside.

3. Preheat grill (broiler). Cut 3 deep slashes on both sides of each fish and score along backbone. Cook for 5-6 minutes a side, depending on thickness. The flesh should just flake when tested with point of a sharp knife, and the skin should be brown. Reheat sauce and pour some over each fish. Serve remaining sauce separately.

Serves 4.