Ingredients with Measurements:
- 4 medium-sized fish (tilapia or red snapper)
- 1/2 cup cincalok (fermented shrimp paste)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup water
- 1 egg
- Oil for frying
Special equipment needed:
- Deep fryer or frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Clean and gut the fish, then pat dry with paper towels.
2. In a mixing bowl, combine cincalok, flour, salt, black pepper, garlic powder, and onion powder.
3. In a separate bowl, whisk together water and egg.
4. Dip each fish into the egg mixture, then coat with the cincalok-flour mixture.
5. Heat oil in a deep fryer or frying pan over medium-high heat.
6. Once the oil is hot, carefully place the fish into the oil and fry until golden brown and crispy, about 5-7 minutes per side.
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 your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- If cincalok is not available, you can substitute with fish sauce or shrimp paste.
- You can use any type of white fish for this recipe.
Variations:
- Add chopped herbs such as cilantro or parsley to the cincalok-flour mixture for added flavor.
- Instead of frying, you can also bake the fish in the oven at 375°F for 15-20 minutes.
Tips and tricks:
- Make sure the fish is completely dry before coating it with the cincalok-flour mixture to ensure a crispy texture.
- Use a slotted spoon or tongs to carefully flip the fish while frying to prevent it from falling apart.
- Serve with a squeeze of lime juice for added freshness.
Storage instructions:
Leftover fried fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the fish for 10-12 minutes until heated through.
Presentation ideas:
Serve the fried fish on a large platter with a garnish of fresh herbs and sliced lime wedges.
Garnishes:
Fresh herbs such as cilantro or parsley, sliced lime wedges.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or cucumber salad.
Troubleshooting advice:
- If the cincalok-flour mixture is too thick, add a little more water to thin it out.
- If the fish is not crispy enough, increase the frying time or temperature.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cincalok is a traditional Malaysian condiment made from fermented shrimp. It is commonly used in Malaysian and Singaporean cuisine to add flavor to dishes such as fried rice and noodles.
Flavor profiles:
Salty, savory, and slightly tangy.
Serving suggestions:
Serve the fried fish as a main dish for lunch or dinner.
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Region: Malaysian