Crispy dried fish with rice and sambal terasi

Crispy dried fish with rice and sambal terasi

By
From
My Feast
Serves
4
Photographer
Chris Chen

I love the flavour of dried fish, and when paired with this spicy and bold sambal, it is one of my favourite dishes, but the intense flavours are not for everyone. Soaking the dried fish in boiling water will take away a lot of its strong flavour. My dad calls dishes like this ‘rice-pullers’ meaning you just keep eating more rice with it because it tastes so good.

Ingredients

Quantity Ingredient
2 dried groper or barramundi
1 litre vegetable oil
Sambal terasi, to serve
lime wedges, chopped chilli, to serve
Foolproof steamed rice

Method

  1. To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Leave until cool, then drain, rinse and pat dry.
  2. Heat the oil in a large saucepan or wok to 190°C or until a cube of bread turns golden in 10 seconds. Deep-fry the fish, in batches, if necessary, until golden and crisp. Remove with a slotted spoon and drain on paper towel.
  3. Serve with the sambal terasi, lime wedges, chilli and a bowl of rice.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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