Very very blur picture. That is actually Deep Fried Fillet of Fish with Tamarind Sauce.
Got fed up of apologizing. So no sorry this time.
The item needed.
Fish Fillet - 300 gm
Flour - enough to lightly coat the fillet
Oil - enough to deep fried of just pan fried the fillet till crispy
Tamarind Paste ( Assam Koh )- about 100 gm - soaked the pulp with water and squueze out for the juice. You will need about 70 ml of the juice.
Calamansi Juice - 30 ml
Kaffir Lime leave - 1/2 a leaf - shredded and chopped
Brown Sugar or better still Gula Melaka - 20 gm
Shallot - 50 gm - additional 100 gm to use for saute and add some bite into the sauce
Garlic - 1 clove
Chilli - optional. I used 1 small chilli padi just to add extra flavour.
Combine all ingredient and blend till smooth. In a hot oil, sweat the extra shallot. Add in the blended sauce, bring to a boil, reduce heat , simmer and adjust the taste. It should be sour and a little sweet.
Julienne some chilli and pluck some coriander leaves to garnish. You can also use the coriander stem to add additional flavour to the sauce.
Posted by FooDcrazEE Labels: Foodcrazee cooks