Tuesday, April 26, 2011

Ikan Paprik (Fish Paprik)【泰式Paprik鱼块】

Pad Prik is initially a Thai dish, literally means Spicy Stir fry. But in Northern part of Malaysia, especially the east coast of Malaysia, states such as Perlis and Kelantan, they too cooked a version of Paprik, a mixture of Malay and Thai cuisine.

This Fish Paprik is one of these dishes, you could use more oil than I did, the dish will look much better with little more grease.

Pad Prik 其实是泰国菜,泰语里辣炒的意思。马泰边界,特别是马来西亚的东海岸吉兰丹和丁加奴州饮食习惯交汇着马来饮食和泰国饮食的特点。香辣鲜甜,特别惹味。


2-300 gm fish (I used salmon, but any sea fish will do.)
1 stalk of lemongrass (use the white colour root part, around 4 inches, crush lightly)
4-5 French bean/green bean cut into 2 inches in length
1/2 Medium size tomato (cubed)
5-6 Florets of Cauliflower
1/2 Carrot(slice/cubed)
1/4 Capsicum (cubed)
2-3 Kaffir lime leaves
3 cloves of garlic
2-3 green chili (reduce for lesser heat)
1 tbsp corn starch (add 1/3 cup of water)

1 tsp Fish sauce/Nam Pla (optional)
1 tsp Soy sauce
1 tsp Oyster sauce
1 tsp Ketchup
1 tsp Sugar
1 tbsp Sambal Tumis/Thai Chili Paste

2-300克鱼块 (我用了三文鱼,任何海鱼都可以)
一根香茅 (取白色4寸左右的部分,拍扁)
4-5根四季豆 切段
1/2只番茄 (切块)
1/2根胡萝卜 (切块/片)
3 瓣蒜瓣
2-3 只 朝天椒 (不嗜辣可以减量)
1 大勺 芡粉 (加1/3杯水兑好)
1 小勺 鱼露 (optional)
1 小勺 酱油
1 小勺 蚝油
1 小勺 番茄沙司
1 小勺 糖
1 大勺 泰式辣椒酱/马来辣椒酱

1. Cubed and marinate the fish with little salt and turmeric powder for about 5-10 minutes. 

2. Prepare the vegetables accordingly, chopped the garlic and chili. Peel the lemongrass and cut into 2-3 inches, bruised the lemongrass. If you use Keffir lime leaves, remove the stem of the leaves.

1. 鱼块先用一点姜黄和盐稍微腌一下,大约5-10分钟。

2. 把蔬菜都洗净切块,蒜和辣椒切碎。把香茅去表层,切成2-3寸,用刀背拍拍。如果用疯柑叶的话,去叶子中间的杆,揉出香味。

3. Fry the fish in a pan with some oil until the surface turned golden brown. Set aside.

4. Add 2-3 tbsp of cooking oil in a cooking pan, add the chopped garlic and chili and lemongrass.

5. Add 1 tbsp of Chili paste, cook until fragrance, add a little water with all the seasoning. Bring to boil.

6. Add the vegetables and fish pieces, cook for another 3-4 minutes, add the cornstarch water, bring to boil and thickened the gravy.

Serve with steamed rice!

3. 把鱼块入锅炸酥或两面煎黄,取出备用。

4. 在一口锅里下2-3大匙油,把蒜蓉辣椒和香茅加入煸香。

5. 加入1 大勺辣酱稍微煸炒后加入半杯水和所有调味料,煮滚。

6. 加入切好的蔬菜稍微煮2分钟后加入鱼块再煮个3-4分钟,加入芡粉水勾芡,汤汁变浓稠即可出锅。


中文版,For Chinese,Click --

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