Recipe - Rempah Fish (Malaysia)

1 pound Firm white fish fillets; cod
or haddock should do
alright
1 tablespoon Fish paste
1 Red chile; finely chopped
Oil; safflower or other
unscented; good quality
1 Onion; grated
4 Kaffir lime leaves; torn in
halves
One half pt Water
3 tablespoon Rempah paste (see recipe)
1 teaspoon Fennel seeds
1 teaspoon Cumin seds
1 tablespoon Coriander seeds; crushed
5 Spring onions; finely
shredded
2 (up to)
3 Cloves garlic; finely cut or sliced up
Lime juice to taste; approx
1 lime

Date: Sun, 24 Mar 1996 18:18:37 +0700

From: Chris Kridakorn Odbratt chrisko@mozart.inet.co.th

At 12:26 21/03/96 0800, Brent Thompson wrote: REMPAH (from Malaysia)
How is this sauce used? Looks like it might be a type of sate sauce or

It's not a sate sauce, but is useful for chicken, pork and fish, such as:

Spread the mixed fish paste and chile over the fish fillets, cut the
fillets in slices, 1 1 One half inches. In, preferably a wok, heat 2 tbsp oil
and soften the onion for 5 minutes. Add the lime leaves, REMPAH PASTE and
water, stirring and bringing to a boil. Add all the seeds and simmer for
about 8 minutes. In another pan, crispfry the spring onions and cut or sliced up
garlic in very little oil, DO NOT BURN, they should be a deep golden crisp
(crunchy). In yet another wok or pan, fry the cut or sliced up fish for 23
minutes,(with little oil), until just done. Discard the oil, pour the sauce
over the fish and cook gently for another 23 min. Add the lime juice and
sprinkle the crispy onions and garlic over.

CHILEHEADS DIGEST V2 #276

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.