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Hu Chi Rempah 煎辣椒鱼 Recipe

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Timothy Tye Hu Chi RempahHu Chi Rempah (25 May 2013)


Hu Chi Rempah (Chinese: 煎辣椒鱼, Penang Hokkien: hu2 chi3 rem3pah1) is a local dish of fried fish stuffed with spice paste. This is a popular dish among both the Chinese as well as the Malays (ikan cencaru sumbat).

Ingredient:
  1. Ikan Cencaru (Hardtail mackerel)
  2. Cooking oil
Spice paste:
  1. Dried chilis
  2. Onion
  3. Garlic
  4. Lemongrass
  5. Turmeric
  6. Belacan
  7. Salt
  8. Sugar
  9. Tamarind paste - soak in water and drain
  10. Kaffir lime leaves - finely sliced
Method:
  1. Clean fish and make a deep slit from the back of the fish using the tip of a sharp knife, forming a pocket to stuff the spice paste.
  2. Repeat on the other side of the fish.
  3. Ground the spice paste and put aside.
  4. Heat a wok over medium flame and saute the spice paste until aromatic. Season to taste with salt and sugar before adding in the finely sliced kaffir lime leaves.
  5. Dish out and let it slightly cool.
  6. Stuff the cooked spice paste into the open slit on both sides of the fish.
  7. Deep fry the fish until cooked.
  8. The balance spice paste can be diluted with some tamarind juice, boil and pour it over the cooked fish.
材料：
  1. 硬尾鱼
  2. 油
香料（磨碎）：
  1. 辣椒干 - 剪段浸软
  2. 葱头
  3. 蒜头
  4. 香茅
  5. 峇拉煎
  6. 黄姜
  7. 盐
  8. 糖
  9. 亚参膏- 加水浸10分钟，过沥
  10. 疯柑叶- 切丝
做法：
  1. 将鱼清理干净，用刀在鱼背延鱼骨割开，不要割穿， 割两边。放置备用。
  2. 烧热油，爆香磨碎香料至出辣椒油，加盐，糖，疯柑叶和亚参水调味， 弄成浓稠辣椒料。熄火，盛起待凉备用。
  3. 用汤匙舀些辣椒料放进割开的鱼，不用放太多。
  4. 过后把鱼煎至熟，盛起。
  5. 剩下的辣椒料可多加些亚参水，盐和糖调味， 烧滚后淋在煎好的鱼。

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