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Ikan Masak Terutup

This dish can mostly be found in Johorean homes. What makes this Ikan Masak Terutup so special is the perfect balance of sourness, sweetness and spiciness 🙂

You can now learn this authentic traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.

This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the World Cookbook Fair – Gourmand International – Gourmand Awards 2015

Get the copy of the book here: http://bit.ly/JohorPalate

Ingredients

Choice of fish
3-4 medium pcs torpedo scad; 1 whole (1kg) shad/river herring

Cooking oil for deep-frying

Grind to a fine paste

22 shallots, chopped
10 cloves garlic chopped
5 cm ginger, chopped
5 cm shrimp paste
300 g chilli puree
5 stalks lemongrass, crushed
3 tbsp tamarind paste
3 cups water
½ cup sugar
Salt to taste

 

Method:
1. Leave the skin on the torpedo scad and the scales on the shad. Wash the fish, then rub with turmeric powder and salt mixed with a little water. Deep-fry until cooked, then set aside.
2. Heat 1/2 cup leftover oil from frying the fish and saute the spice paste, chilli puree and lemongrass until fragrant and the oil separates.
3. Add the tamarind paste mixed with water, sugar and salt to taste. Slowly boil over low heat. When the sauce begins to thicken and the oil starts to appear, reduce the heat and put in the fried fish.
4. Allow both sides of the fish to absorb the gravy and simmer until gravy thickens.

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