Asian Seafood Recipes - Malaysia Vinegar Fish (Ikan Achar) Recipe

Ingredients

• 1 onion, chopped

• 1 garlic clove, crushed

• 1 in. piece of fresh green ginger, peeled and chopped

• 4 candle or brazil nuts, chopped

• 1 tsp. chopped dried red chilies or sambal ulek

• 1/2 cup water

• 1/4 cup peanut oil

• 2 Tbs. wine vinegar

• 1/2 tsp. soft brown sugar

• 1 lb. fish fillets, skinned

Serves 4

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Method:

1. Put the onion, garlic, ginger, candle or brazil nuts, chilies or sambal ulek into a blender with about 3 tablespoons of the water. Blend to a smooth puree.

2. Heat the oil in a large frying-pan. When it is hot, add the puree mixture and stir-fry for 3 minutes.

3. Pour over the remaining water, the vinegar and stir in the sugar. Bring to the boil, then reduce the heat to low.

4. Arrange the fish fillets in the pan and spoon over the sauce to baste them completely. Cover the pan and simmer the fish for 10 to 15 minutes, or until the flesh flakes easily.

5. Transfer the mixture to a warmed serving dish and serve at once.

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Asian Seafood Recipes - Malaysia Squid Sambal Recipe

Ingredients

• 2 Tbs. tamarind

• 1/2 cup boiling water

• 4 whole almonds

• 4 dried red chilies, chopped

• 2 garlic cloves, crushed

• 1 small onion, chopped

• 1/2 tsp. blachan (dried shrimp paste)

• 1 1/2 Tbs. peanut oil

• 1/2 tsp. chopped lemon grass or grated lemon rind

• 2 tsp. jaggery or soft brown sugar

• 2 tsp. paprika

• 4 large squid, cleaned, gutted and sliced crosswise

Serves 4-6

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Method:

1. Put the tamarind into a bowl and pour over the boiling water. Set aside until it is cool. Pour the 00ntents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible. Set aside.

2. Meanwhile, put the almonds, chilies, garlic, onion, blachan and about 1 tablespoon of oil into a blender and blend to a smooth puree.

3. Heat the remaining oil in a large, deep frying-pan. When it is hot, add the almond mixture and lemon grass or rind and stir-fry for 2 minutes.

4. Add the tamarind water, sugar and paprika and continue to cook for 3 minutes, stirring constantly. Add the squid and cook for 10 to 15 minutes, stirring occasionally, or until the squid is cooked through and tender.

5. Transfer the mixture to a warmed serving dish and serve at once.