Title: Rempah Fish (Malaysia)
Categories: Fish
Yield: 2 Servings

1 lb Firm white fish fillets; cod
-or haddock should do
-alright
1 tb Fish paste
1 Red chile; finely chopped
Oil; safflower or other
-un-scented; good quality
1 Onion; grated
4 Kaffir lime leaves; torn in
-halves
1/2 pt Water
3 tb Rempah paste (see recipe)
1 ts Fennel seeds
1 ts Cumin seds
1 tb Coriander seeds; crushed
5 Spring onions; finely
-shredded
2 -(up to)
3 Cloves garlic; finely sliced
Lime juice to taste; approx
-1 lime

Date: Sun, 24 Mar 1996 18:18:37 +0700

From: Chris Kridakorn - Odbratt

At 12:26 21/03/96 -0800, Brent Thompson wrote: >> REMPAH (from Malaysia)
>How is this sauce used? Looks like it might be a type of sate sauce or

It's not a sate sauce, but is useful for chicken, pork and fish, such as:

Spread the mixed fish paste and chile over the fish fillets, cut the
fillets in slices, 1 - 1 1/2 inches. In, preferably a wok, heat 2 tbsp oil
and soften the onion for 5 minutes. Add the lime leaves, REMPAH PASTE and
water, stirring and bringing to a boil. Add all the seeds and simmer for
about 8 minutes. In another pan, crisp-fry the spring onions and sliced
garlic in very little oil, DO NOT BURN, they should be a deep golden crisp
(crunchy). In yet another wok or pan, fry the sliced fish for 2-3
minutes,(with little oil), until just done. Discard the oil, pour the sauce
over the fish and cook gently for another 2-3 min. Add the lime juice and
sprinkle the crispy onions and garlic over.

CHILE-HEADS DIGEST V2 #276

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.