• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 5 People
  • Difficulty Normal

Recipe Description

This simple dish will go well with steamed white rice.

This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 1kg catfish (ikan keli) cleaned
  • salt and pepper, to taste
  • 1 egg, lightly beaten
  • 4 - 5tbsp tapioca flour, heaped
  • cooking oil, for deep-frying
  • Blended paste
  • 10 shallots
  • 40g bird’s eye chillies, (or fresh red chillies for less heat)
  • 50g red chillies
  • 1clove garlic, peeled
  • 6 - 8tbsp cooking oil
  • 2tbsp fermented durian (tempoyak), heaped
  • 2 - 4tbsp water
  • 2tbsp sugar or to taste
  • salt to taste


    To cook the fish:
  1. Wash the fish and pat dry, then rub with some salt and pepper. Set aside for a few minutes. Pour the beaten egg over and make sure the fish is well-coated. Dust the fish with the flour.
  2. Heat the oil in a wok over medium heat and fry the fish, turning over until it is browned and crisp. Place the fish on paper towels to absorb the excess oil.
  3. To make the sambal:
  4. Place all the paste ingredients in a blender and process till fine; add some water if necessary, to work the blades.
  5. In a large pan, heat the oil over medium heat and sauté the blended paste until fragrant. Then add the fermented durian, water, sugar and salt, and stir well. Remove from heat.
  6. To serve:
  7. Place the fish on a serving platter and pour the sambal over. Serve immediately, with steamed white rice.

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