Pan Fried Mackerel with Chilli

Fish
Mains

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

4 pax

Happy TGIF fellow homecooks! Today we will be sharing this recipe: Pan Fried Mackerel with Chilli AKA Rempah Fish. This method of stuffing the fish with chilli is definitely one of deep tradition. Many Peranakan, Nyonya and Muslim households even crowns this recipe as one of their specialties!
This dish may seem simple and unassuming but the flavours are OFF THE CHARTS! The aromatics from the chilli paired with the savoury fish is definitely not to be missed!
Also, if you have leftover chilli, you can spread it over your fish if you crave for more spice after it is fried or can even be used as dipping sauce 🙂
This is a simple recipe that can be completed in 35 minutes, perfectly tailored to those that lack the time to cook!

Ingredients

Adjust Servings
US / Metric
0.00
pieces
pieces
medium size mackerel fish
0.00
pieces
pieces
medium size mackerel fish
0.00
tbsp
tbsp
Turmeric powder
0.00
tbsp
tbsp
Turmeric powder
0.00
pieces
pieces
of red chillies (seeded)
0.00
pieces
pieces
of red chillies (seeded)
 2 pieces of chilli padis (seeded)
 2 pieces of chilli padis (seeded)
0.00
shallots
0.00
shallots
0.00
slices
slices
torch ginger bud
0.00
slices
slices
torch ginger bud
0.00
tsp
tsp
dried prawn shrimps paste (toasted belacan)
0.00
tsp
tsp
dried prawn shrimps paste (toasted belacan)
0.00
tbsp
tbsp
tamarind juice (2 tsp of tamarind pulp, soak with warm water and strain)
0.00
tbsp
tbsp
tamarind juice (2 tsp of tamarind pulp, soak with warm water and strain)
Salt and sugar to taste
Salt and sugar to taste
Oil for frying
Oil for frying

Steps

1

Clean the fishes, make a deep cut at the side of the fish, rub the fishes inside out with turmeric powder and set aside.
Clean the fishes, make a deep cut at the side of the fish, rub the fishes inside out with turmeric powder and set aside.
Mark as completed

2

Blend red chilli, chilli padi, shallots, belacan, torch ginger bud & turmeric juice together, salt and sugar to taste and set aside.
Blend red chilli, chilli padi, shallots, belacan, torch ginger bud & turmeric juice together, salt and sugar to taste and set aside.
Mark as completed

3

Stuff the chilli paste into the fishes.
Stuff the chilli paste into the fishes.
Mark as completed

4

Heat oil in a wok and pan fry the fishes till cooked. Serve hot with rice.
Heat oil in a wok and pan fry the fishes till cooked. Serve hot with rice.
Mark as completed

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