南洋風味--叁巴甘榜魚（Sambal Ikan Kembung)

 

我不久前重做了外婆的排骨粥然後把照片放到我的麵子書上，表妹盈看見後問我是否記得外婆常做的辣椒甘榜魚。

外婆嗜辣，幾乎頓頓飯無辣不歡，做的辣醬特別的香辣，澆在炸得酥酥的甘榜魚上，更是美味。我小時候不太能吃辣，卻特別喜歡外婆的這款辣椒魚，我會把魚肉挑出來用勺子壓碎，加上一小勺的辣醬和米飯拌著吃，一邊辣得流淚一邊大口喝水，滿滿的都是回憶哦！

I made Ribs Congee not long ago and posted the picture on my FB page, it was my maternal grandma's recipe, my cousin Yin saw that and asked if I remember the Chili/Sambal Mackerel that grandma used to make.

It brought back so many memories when she mentioned this dish, I was very young and was still learning to eat spicy food, a little of this sambal paste with fish will have to be eaten with lots of white rice for me. I will fold a little of the sambal paste in the rice with some crushed mackerel and enjoyed it like I would with fried rice.


材料： 
2-3 條 甘榜魚
1/4 小勺 黃薑粉
1/4 小勺 食鹽
食油 適量
1 隻洋蔥切絲/圈

辣椒糊：
10 隻 小紅蔥
3-4 瓣 蒜瓣
12-15隻/35 克左右的 辣椒幹 （熱水泡十分鍾）
1 小勺 蝦醬 （belachan）
1/2 小勺 羅望子汁（Tamarind Paste）或 1 大勺 檸檬汁
1 小勺或適量 鹽
1/2 小勺 糖

或

3 大勺的 多用途叁巴醬

Ingredients： 
2-3 Indian Mackerel （gutted and cleaned）
1/4 tsp turmeric powder
1/4 tsp salt
Cooking oil for frying
1 bombay onion sliced into rings

For Chili paste：
10 Shallots
3-4 cloves of garlic
12-15/35 gm of dried red chilies (soaked in hot water for 10 minutes)
1 tsp belachan/Shrimp paste
1/2 tsp Tamarind Paste or 1 tbsp Lemon/lime Juice
1 tsp salt or to taste
1/2 tsp sugar

OR

3 tbsp of  Homemade Sambal Tumis

 

 

1. 把魚清理幹淨後抹幹撒點黃薑粉和鹽，醃十分鍾。

2. 把紅蔥剝皮，辣椒幹用熱水泡軟，蝦醬切碎。把這三個材料用攪拌機加半杯水攪拌成糊狀。把攪拌好的辣椒糊倒入鍋裏加3 大勺油炒香，兌水的羅望子汁，糖和鹽煮滾，煮幹至鍋邊泛油，加入洋蔥絲煸軟。

或

鍋裏熱上2大勺的食油，加入三大勺自製的多用途叁巴辣椒醬，煸香後加入洋蔥絲，炒軟即可。可根據口味加鹽，糖或酸子/羅望子汁調味。

3. 把魚入鍋煎香。盛到盤子裏。 把辣椒糊鋪在上頭即可。
 

1. Clean and pat dry the Mackerel, marinate with turmeric powder and salt for 10 minutes.

2. Blend together shallot, dried chillies and shrimp paste to form a thick paste. Heat 3 tbsp of cooking oil in a pan, add the chili paste and cook until oil separated at the side. Add some water with tamarind paste/lemon or lime juice. Season with sugar and salt, cook again until oil breaks, stir in onion rings, cook until onions become soft.

OR

Heat up 2 tbsp of oil in a pan, add 3 tbsp of Homemade sambal tumis，cook until oil breaks, stir in onion rings, cook until onions become soft. Adjust taste with salt, sugar or tamarind paste if needed.

3. Deep fry mackerel until crisp, place it on a plate and spread the sambal paste over the fish. Serve with white rice.
 

 

 

 

歡迎來我的英文博客玩 -- 

http://www.echoskitchen.com/2016/04/sambal-ikan-kembung.html#more