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Malaysian Grilled Fish in Chilli Paste

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Malaysian Grilled Fish in Chilli Paste

Seafood

Category

Seafood

Easy

Difficulty

Easy

Cook Time

Cook Time

Not applicable

Servings

Yield

4 Servings
Grace Teo
Grace Teo   nyonyacooking
Published on July 7, 2014

  Based on 374 YouTube ratings  Watch Now

Background

This fish dish may look simple but however, do not underestimate its amazing taste. If you have not tasted this before, you are definitely missing out a lot indeed! The fish is usually deep fried to ensure its crispiness. I find that to be too oily for my liking.

I found a simpler method which is less oily but still preserves the crispiness of the fish. Baking the fish ensures you to achieve both. As the fish bakes in the oven, you can start preparing the chilli paste which is the highlight of the dish. This chilli paste makes any dull fried/baked fish comes to 'life', so to say. It brings the taste up a notch and makes the dish amazingly appetizing.

You may add some calamansi juice for that will further enhance the taste of this dish. The best part when having this is mixing plain white rice with the leftover chilli paste. You know you need more!

Malaysian Grilled Fish in Chilli Paste is also known as: Ikan Cili Garam Nyonya

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Ingredients

A

  • 1 fish
  • 8 garlic clove(s)
  • 5 grams shrimp paste (dried)
  • 8 shallots  
  • 8 chilli peppers (fresh)
  • 2 tablespoons oil
  • 1 calamansi  
  • salt

Steps to Prepare

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1.  

Sprinkle some salt over the fish. Place the fish in a baking pan and pour oil over it. Pre-heat oven to 200 degrees Celsius and grill fish for 40 minutes.

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2.  

Blend garlic, shrimp paste, shallots and chillies. Heat up 2 Tbsp of oil and stir fry the blended ingredients until fragrant. The colour of the chilli paste should turn into a darker shade of red when it is ready.

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3.  

Remove fish from oven and place chilli paste on the fish. Serve with a few slices of calamansi lime or green lime.