This simple dish will go well with steamed white rice.
This recipe was first published in Flavours magazine.
- 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
- 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.
- 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.
- Place all the paste ingredients in a blender and process till fine; add some water if necessary, to work the blades.
- 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.
- Place the fish on a serving platter and pour the sambal over. Serve immediately, with steamed white rice.