Turmeric Fish with Shallot Belacan Sauce

Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4

Turmeric Fish with Shallot Belacan Sauce

Ingredients A:

6 fourfinger threadfin (ikan senangin)

1 egg (beaten)

1 tbsp plain flour

1 tbsp rice flour

1 tbsp turmeric powder

Ingredients B:

5 shallots (sliced)

1 stem coriander (chopped)

Belacan dipping sauce:

3 red chillies

5 bird’s eye chillies

20g belacan / dried shrimp paste (toasted)

¼ tsp salt

1 tsp sugar

4 tbsp lime juice

30ml warm water

Preparation Instructions:

  1. Rinse fishes and pat-dry, season it with turmeric powder and beaten egg, then add in flours, mix well. Marinate for 30 minutes.
  2. Blend all dipping sauce ingredients in the fruit blender until fine and smooth. Dish out, then mix in shallot and coriander. Set aside.
  3. Deep-fry marinated fishes in the hot oil over high heat until cooked and golden in colour. Remove from heat, drain well. Serve with dipping sauce.

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