search
last read
- Taukwa dan Tauge - tofu with beansprouts
- Cincang Nias - slowly cooked fried pork
- Tumis Kerang - fried mussels
- Ayam Bumbu Terasi - in coconut milk braised chicken with shrimp paste
- Ikan Mas Sambal Cobek - fried fish with a sambal sauce
- Yum Tawai - vegetables salad with sauce
- Tumis Kecipir Kacang Panjang - stewed spiced beans
Pa Rat Prik
User Rating: 5 / 5
Pa Rat Prik
fried orada with sauce
ingredients:
500 gr orada (type "goldfish")
3 tsp salt
oil
ingredients sauce:
1 tbsp palmsugar
1 tbsp kecap asin (light soy sauce)
1 tbsp nam pla (fish sauce)
1 tsp asem / tamarinde
1 tbsp water
4 red rawits (small chilies)
3 cloves garlic
4 basil leaves
1 red onion or 2 shallots
preperation/method:
Clean the fish and score it across. Rub the salt in and let it rest for 15 minutes. Heat in a skillet the oil and fry the fish for 15 minutes and place it on a plate
Mix the asem with the water. Slice the garlic, the onion and the rawits very fine. Heat in a wok 1 tbsp oil and fry the garlic, the onion and the rawit for 30 seconds. then add the nam pla, the kecap, the palmsugar and the tamarinde water and mix it well. Then add the basil leaves and pour the sauce over the fish. 
fried orada with sauce
ingredients:
500 gr orada (type "goldfish")
3 tsp salt
oil
ingredients sauce:
1 tbsp palmsugar
1 tbsp kecap asin (light soy sauce)
1 tbsp nam pla (fish sauce)
1 tsp asem / tamarinde
1 tbsp water
4 red rawits (small chilies)
3 cloves garlic
4 basil leaves
1 red onion or 2 shallots
preperation/method:
Clean the fish and score it across. Rub the salt in and let it rest for 15 minutes. Heat in a skillet the oil and fry the fish for 15 minutes and place it on a plate
Mix the asem with the water. Slice the garlic, the onion and the rawits very fine. Heat in a wok 1 tbsp oil and fry the garlic, the onion and the rawit for 30 seconds. then add the nam pla, the kecap, the palmsugar and the tamarinde water and mix it well. Then add the basil leaves and pour the sauce over the fish.
- Written by / Copyright by AsianCook / F.M. Wiedenhoff