Fried Fish with Padang Sauce Variation
Ingredients
- 1 large snapper fish
Fish marinade
- 1 teaspoon turmeric powder
- 1/2 teaspoon coriander
- bouillon powder to taste
Sauce ground spices
- 8 shallots
- 6 cloves garlic
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper powder
- 3 candlenuts
Sauce aromatics
- 2 kaffir lime leaves
- 2 bay leaves
- 5 cm ginger, smashed
Sauce mixtures
- 300 ml water
- 1 tablespoon oyster sauce
- bouillon powder to taste
- 1.5 tablespoons sugar
- 5 tablespoons tomato sauce
- 2 tablespoons chili sauce
- salt to taste
Additional
- 1 stalk green onion, sliced
- 1/2 small onion, chopped
- 1 tablespoon cornstarch dissolved in water as needed
Preparation
Mix the marinade ingredients and coat the fish evenly then let it marinate for 40-45 minutes.
Fry the fish in hot oil over medium heat, flipping once when the skin is dry, until cooked through.
Sauté the ground spices and aromatics until fragrant and cooked.
Add the sauce mixtures and bring to a boil then stir until slightly thickened and add cornstarch slurry gradually to desired thickness, adjust seasoning to taste.
Turn off the heat, add the onion and green onion, and stir briefly.
Pour the sauce over the fried fish and serve.
