Ingredients with Measurements:
- 500g of fish (any firm white fish such as tilapia or catfish)
- 1 cup of rice flour
- 1 tsp of salt
- 1 tsp of turmeric powder
- 1 tsp of chili powder
- 2 cups of water
- 1 cup of vinegar
- 1 cup of water
- 1 tbsp of salt
- 1 tbsp of sugar
- 5 red chili peppers
- 5 bird's eye chili peppers
- 3 cloves of garlic
- 1 small onion
- 1 tbsp of tamarind paste
- 1 tbsp of sugar
- Salt to taste
Special equipment needed:
- Large mixing bowl
- Deep frying pan
- Blender or food processor
Step-by-step instructions:
1. Clean and cut the fish into bite-sized pieces. Set aside.
2. In a large mixing bowl, combine rice flour, salt, turmeric powder, chili powder, and water. Mix well to form a batter.
3. Dip each piece of fish into the batter and coat well.
4. Heat oil in a deep frying pan over medium-high heat. Fry the fish until golden brown and crispy. Set aside.
5. In a separate pot, combine vinegar, water, salt, and sugar. Bring to a boil.
6. Once boiling, add the fried fish to the pot. Let it simmer for 10 minutes.
7. In a blender or food processor, blend together red chili peppers, bird's eye chili peppers, garlic, onion, tamarind paste, sugar, and salt until smooth.
8. Serve the pekasam with the sambal on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Frying oil temperature: 350°F (180°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 2g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Tamarind paste can be substituted with lime juice.
Variations:
- Use different types of fish such as mackerel or snapper.
- Add vegetables such as eggplant or okra to the pekasam.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy texture.
- Use a slotted spoon to remove the fish from the oil to prevent excess oil from being absorbed.
- Adjust the amount of chili peppers in the sambal according to your preferred level of spiciness.
Storage instructions:
- Store the pekasam and sambal separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pekasam in the microwave or oven until heated through.
Presentation ideas:
- Serve the pekasam on a bed of lettuce or cabbage for added color and texture.
Garnishes:
- Garnish with chopped cilantro or scallions for added flavor.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or green beans.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the fish is not crispy, increase the frying time or temperature.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Pekasam is a traditional Malaysian dish that originated from the state of Terengganu.
Flavor profiles:
- The pekasam is tangy and slightly sour, while the sambal is spicy and savory.
Serving suggestions:
- Serve the pekasam and sambal as a main dish for lunch or dinner.
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Region: Malaysian