Ingredients with Measurements:
- 2 lbs. whole fish (such as tilapia or red snapper)
- 2 tbsp. belacan (shrimp paste)
- 1 tbsp. tamarind paste
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 2 red chilies, sliced
- 1 stalk lemongrass, sliced
- 1 cup vegetable oil (for frying)
Special equipment needed:
- Mortar and pestle (or food processor)
- Deep-fryer or large frying pan
Step-by-step instructions:
1. Clean and gut the fish, then pat dry with paper towels. Cut slits on both sides of the fish.
2. In a mortar and pestle (or food processor), grind the belacan, tamarind paste, sugar, salt, and black pepper into a paste.
3. Heat 1 tbsp. of vegetable oil in a frying pan over medium heat. Add the minced garlic, sliced chilies, and lemongrass. Fry until fragrant, about 1-2 minutes.
4. Add the belacan paste to the frying pan and stir-fry for 1-2 minutes until fragrant.
5. Rub the belacan paste all over the fish, making sure to get it into the slits.
6. Heat 1 cup of vegetable oil in a deep-fryer or large frying pan over medium-high heat. Once the oil is hot, carefully add the fish to the oil and fry until golden brown and cooked through, about 8-10 minutes.
7. Remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with steamed rice and garnish with sliced chilies and lemongrass.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Protein: 35g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 3g
- Sodium: 600mg
Substitutions for ingredients:
- If belacan is not available, you can substitute with fish sauce or soy sauce.
- If tamarind paste is not available, you can substitute with lime juice or vinegar.
- If lemongrass is not available, you can omit it or substitute with lime zest.
Variations:
- You can use any type of whole fish for this recipe, such as sea bass or snapper.
- You can add other herbs and spices to the belacan paste, such as ginger, shallots, or coriander.
Tips and tricks:
- Make sure to pat the fish dry before rubbing the belacan paste on it, as this will help the paste stick better.
- Use a deep-fryer or a large frying pan with high sides to prevent oil splatters.
- To test if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and turns golden brown within a few seconds, the oil is ready.
Storage instructions:
- Belacan fried fish is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish, place it on a baking sheet and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the belacan fried fish on a platter with sliced chilies and lemongrass as garnish.
Garnishes:
- Sliced chilies and lemongrass
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Green papaya salad
Troubleshooting advice:
- If the belacan paste is too thick, add a splash of water to thin it out.
- If the fish is not cooked through, increase the frying time by a few minutes.
Food safety advice:
- Make sure to handle raw fish with clean hands and utensils to prevent cross-contamination.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F.
Food history:
- Belacan is a traditional Malaysian ingredient made from fermented shrimp paste. It is commonly used in Southeast Asian cuisine to add depth and umami flavor to dishes.
Flavor profiles:
- Salty, savory, spicy, tangy
Serving suggestions:
- Serve the belacan fried fish as a main course for a family-style dinner or a special occasion.
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Region: Malaysian