Ikan Baung Masak Tempoyak Temerloh..
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Ikan Baung Masak Tempoyak Temerloh is a traditional Malaysian dish that originated from the town of Temerloh in Pahang. It is a popular dish among the locals and is often served during special occasions and family gatherings. This dish combines the rich and creamy flavors of tempoyak (fermented durian paste) with the tender and succulent baung fish, resulting in a unique and delicious culinary experience.
Ingredients:
For the marinade:
- 500g baung fish
- 2 tablespoons turmeric powder
- 1 tablespoon salt
- 1 tablespoon tamarind paste
For the main dish:
- 3 tablespoons oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili paste
- 1 cup tempoyak
- 1 cup water
- Salt to taste
- Sugar to taste
- 1 stalk lemongrass, bruised
- 2 kaffir lime leaves
- 2 tablespoons chopped cilantro
Instructions:
1. Clean the baung fish and cut into medium-sized pieces.
2. In a bowl, mix together turmeric powder, salt, and tamarind paste. Rub the mixture onto the fish pieces and let it marinate for at least 30 minutes.
3. Heat oil in a wok or frying pan over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
4. Add chili paste to the pan and stir-fry for a few minutes until the oil separates from the paste.
5. Add the marinated fish to the pan and cook for 2-3 minutes on each side until lightly browned.
6. Add tempoyak and water to the pan, and stir gently to combine. Bring to a simmer and let it cook for about 10 minutes.
7. Season with salt and sugar to taste. Add the bruised lemongrass and kaffir lime leaves to the pan.
8. Cover the pan and let it simmer for another 10-15 minutes until the fish is cooked through and the flavors have melded together.
9. Sprinkle with chopped cilantro before serving.
Nutrition:
Calories: 220
Protein: 25g
Fat: 10g
Carbohydrates: 8g
Fiber: 2g
Ikan Baung Masak Tempoyak Temerloh is a unique and delicious dish that brings together the flavors of fermented durian paste and tender baung fish. The marinade of turmeric, salt, and tamarind gives the fish a flavorful kick, while the combination of onion, garlic, chili paste, and tempoyak creates a creamy and aromatic sauce. The lemongrass and kaffir lime leaves add a refreshing and citrusy note to the dish. This dish is best enjoyed with steamed rice and a side of sambal belacan for an extra kick of spiciness. It is a must-try for anyone looking to explore the rich and diverse flavors of Malaysian cuisine.
