This garam kunyit dish is a popular one in my family. My mum likes to cook fish this way. This recipe can also be used for chicken or beef.
For fish, any kind of fish will work, maybe except for ikan tongkol which I hate.
I bought two ikan siakap (barramundi/seabass) from Aeon simply because I wanted to cook more fish. Frying fish used to be a phobia but I am slowly getting used to it.
See that yellow oil? That is what we all fight for. It's very flavorful and and it's great mixed with rice.
The spice paste is made of shallots, red chilies, turmeric, garlic (lots) and salt. It is best to pound the ingredients because you want them chunky and not too fine. A blender would really spoil it.
Slits are made on the fish and the spice paste is pushed into the slits. You can't get it all in but don't worry because we will do something wonderful with the leftovers.
Once the fish is fried in hot oil and removed to a plate, pour all the remaining spice paste into the pan and saute it until browned and crispy.
Dish out and pour it, oil and all, over the fish. It's glorious, I tell you. Dig in into the fish and the fried spice paste. And don't forget the liquid gold. Put some rice into the platter to soak up the oil and dig in some more!
Siakap Garam Kunyit
Recipe source : Phong Hong
Ingredients :
- One ikan siakap
- a handful of shallots
- 2 red chillies
- 5 cloves garlic
- fresh turmeric (about 1") or can use turmeric powder
- fresh turmeric (about 1") or can use turmeric powder
- 1 tsp salt or to taste
Method :
1. Clean and pat dry the fish. Make four of five slits along the side of the fish. Set aside.
2. Pound the shallots, chillies, turmeric, garlic and salt. The spice paste need not be too fine. Chunky is ideal.
3. Take some spice paste and push it into the slits you made on the fish. You will not be able to stuff all the spice paste. Set aside the remainder.
4. Heat enough oil in the wok and fry the fish until cooked.
5. Remove fish and set aside.
6. Using the same oil, saute the remaining spice paste until browned and crispy.
7. Dish out and pour onto the fish.
fish is my favourite food! yours look so tasty.
ReplyDeleteThanks!
DeleteYou hate ikan tongkol? Aah..you not really from teganu lah kalo mcm tu, why?? You tak makan nasi dagang gulai ikan aye@tongkol eh?
ReplyDeleteSiakap best buat masak siakap 3 rasa, siakap stim and lot more, but your siakap make me hungry even after ai had my minum petang, nak sikit boleh? Hehe
Beyul, from Teganu...but PH tak suka ikan iye heh..heh..because isi dia macam keras2 gitu. PH makan nasi dagang dengan kuah saja.
DeleteI find fish dishes a bit tricky to photograph, cos the fish always looks a bit 'dead' ... but you've managed to make your fish look very appealing with the spice paste! ;)
ReplyDeleteOh, thanks! I took many photos and luckily these few turned out decent.
DeleteLooks good, and not difficult, will try out if not lazy...
ReplyDeleteTry lah, very delicious one.
DeleteOh yum, I would love to try this☺
ReplyDeleteHope you like it!
DeleteBest ni makan dengan nasi panas-panas...
ReplyDeleteSokong 100% :D
DeleteYummy this looks so delicious :)
ReplyDeleteThanks!
DeleteOoooo...that looks super delicious!!! I love the look of the sambal. Slurpsss!!!!
ReplyDeleteIt's very good. Try it :)
DeleteHi PH,
ReplyDeleteBumbu dia tu gaul2 dgn nasi panas pun dah cukup sedap tuh
Lina, setuju sangat!
DeleteThis is rather similar to my beloved Stuffed Ikan Cencaru...except without the belacan. I have no phobia frying fish...just a phobia cleaning the oily mess...haha! ;D This spice paste is very easy to do. Ooo, I must make this since I love fried fish with sambal! ^.^
ReplyDeleteI hope you like it!
DeleteI love fish very much except keli, mouth watering saw your picture PH...
ReplyDeleteThanks! I like keli but never cooked before.
DeleteYou decorated the fish so well and beautiful on the plate. It really looks tasty and made everyone drool. I always love to eat any fried fishes, so come on. You have introduced and shared many special unknown food from your hometown! Kudos Plonk-Plonk!
ReplyDeleteThank you, sir!
DeleteWeyhhhh orang Terengganu bukan suka ikan Tongkol ke? Ni orang Terengganu dah lupa daratan ni haha...
ReplyDeleteBetullah PH, minyak tulah yg sedap kalau gaul dengan nasi ek. Tak payah dah lauk lain... Ikan ni seekor, I sorang pun boleh habis weyh haha...
heh..heh...tak suka lah, Hainom, sebab isi dia macam keras2 gitu. PH kalau makan nasi dagang, just dengan kuah aje.
DeleteThis is my kids' favourite too! My son called it Lak Lak yue when he was very young, my mother used to cook this for him and he could finish the whole fish except for the fish head and bones. Nice.. nice.. thinking of going to Nyonya Treats for the ikan kembong stuffings! :)
ReplyDeleteThen you must cook this fish for your son hee..hee..
DeleteI thought the spices topping consisted of dried shrimps from the outlook :P
ReplyDeleteOh no, no dried shrimps :)
DeleteIn your recipe, fresh turmeric (about 1") or can use turmeric powder may I know how much tumeric powder to use please. Thank you.
ReplyDeleteHi Millie! About a teaspoon of turmeric powder should be ok :)
Delete