Tuesday, April 26, 2011

Ikan Paprik (Fish Paprik)

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.

2-300 gms 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(I used asparagus)cut into 2 inches in length
1/2 Medium size tomato (cubed)
1/2 Carrot(slice/cubed)

Blended spices:
5-6 Shallot (or half bombay onion)
3 cloves of garlic
8-10 green chilli (reduce for lesser heat)
1/2 inch of turmeric (or 1/2 tsp of turmeric powder and 1/2 inche of ginger)
4-5 Kaffir lime leaves

1/2 Fish sauce/Nam Pla (optional)
1/2 Salt (or to taste)
1/2 tsp sugar
A pinch or salt and turmeric powder(For marinate)

Marinate the fish with little salt and turmeric powder, for about 5-10 minutes. Lightly fry the fish in a pan, until the surface turned golden brown. Set aside.

In a cookware, add 2-3 tbsp of cooking oil, pour in the blended spices, bring to boil and when water content reduced and oil start showing at the side, add lemongrass.

Now add fish and 1/2 cup of water, cook for about 5 minutes. Then add carrots, asparagus, and tomato. Season with Salt, sugar and fish sauce. Cook for another 2-3 minutes, and its done!


中文版,For Chinese,Click --》 Paprik 鱼

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