Malaysian Recipe : Ikan Masak Kuah Lada

Fish in Mild Spicy Paste

Ingredients:

A:

• ½ thumb-sized piece turmeric
  
• 10 slices galangal
  
• 2 stalks lemon grass, sliced
  
• 4 candlenuts
  
• 1 tbsp shrimp paste
  
• 1 red chili
  
• 12 shallots
  
• 1 clove garlic
  
• 2 tsp pepper

B:

• ½ tsp salt
  
• ½ tsp MSG
  
• 16 fl oz. water

• 3 green egg plants
  
• Salt water
  
• 1 lb 6 oz Spanish Mackerel or ray fish
  
• Sugar and salt for seasoning
  
• 5 tbsp oil
  
• 1 walnut-sized tamarind with 8 fl oz. water, squeezed and strained

1. Grind A to a fine paste.
2. Cut the egg plants into 2 ½ inch lengths. Halve each piece length wise and score the cut surface. Soak in salt water until needed.
3. Wash and cut the fish. Season with 1 tsp salt and 1 tsp sugar. Set aside.
4. Heat a wok. Heat oil and stir fry paste from Step 1 over moderate heat till fragrant. Add the tamarind juice, 2 tbsp at a time.
5. Add B and boil for 5 minutes. Add the egg plants. Cover wok and cook for 5 minutes. Add the fish and cook till fish is done.