Ingredient and Portion
Mackerel with Bumbu Petai Recipe 鲛鱼臭豆食谱
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Have petai but not sambal? Fret not, because Petai can be cooked with Mackerel too! Fried fish and petai, how delicious!
臭豆只会煮叁巴吗？不如试一试新口味，可以先把鲛鱼煎一煎，然后与臭豆一起炒，又是一道美味的菜肴了。
臭豆只会煮叁巴吗？不如试一试新口味，可以先把鲛鱼煎一煎，然后与臭豆一起炒，又是一道美味的菜肴了。
Ingredients / 材料
1 kg mackerel fish / “ikan tengiri” / 鲛鱼/西刀鱼 1公斤
“Petai” 50g (halved) / 臭豆 50克（剥开）
80g big onion / 洋葱 80克
3 tbsp cooking oil / 食油 3大匙
300ml water / 清水 300毫升
Chili paste ingredients / 辣椒糊材料
6 red shallots / 红葱头 6粒
3 cloves garlic / 蒜瓣 3粒
3cm ginger / 生姜 3公分
2 bird’s eye chilies / 朝天椒 2条
3 green chilies / 青辣椒 3条
2 bunch fresh coriander leaves / 芫荽 2根（取叶）
50ml water / 清水 50毫升
3 tbsp cooking oil / 食油 3大匙
Seasoning / 调味料
1 tsp salt / 盐 1 小匙
1/2 tsp sugar / 砂糖 1/2 小匙
1 tsp “ikan bilis” granules / 江鱼仔调味精 1 小匙
1 kg mackerel fish / “ikan tengiri” / 鲛鱼/西刀鱼 1公斤
“Petai” 50g (halved) / 臭豆 50克（剥开）
80g big onion / 洋葱 80克
3 tbsp cooking oil / 食油 3大匙
300ml water / 清水 300毫升
Chili paste ingredients / 辣椒糊材料
6 red shallots / 红葱头 6粒
3 cloves garlic / 蒜瓣 3粒
3cm ginger / 生姜 3公分
2 bird’s eye chilies / 朝天椒 2条
3 green chilies / 青辣椒 3条
2 bunch fresh coriander leaves / 芫荽 2根（取叶）
50ml water / 清水 50毫升
3 tbsp cooking oil / 食油 3大匙
Seasoning / 调味料
1 tsp salt / 盐 1 小匙
1/2 tsp sugar / 砂糖 1/2 小匙
1 tsp “ikan bilis” granules / 江鱼仔调味精 1 小匙
Method
1. Rinse mackerel, cut in pieces. Season it with 1 tsp salt. Set it aside.
鲛鱼洗净，切块。加入1小匙盐涂抹均匀，放置备用。
2. Place the chili paste ingredients in a food processor, and blend into smooth chili paste.
把辣椒糊材料放入搅拌器捣烂至滑，盛起。
3. Deep-fry mackerel pieces in hot oil until slightly golden and cooked, dish up, drain and set aside.
将鲛鱼放入热油里炸熟至金黄色，捞起，沥油。
4. Remain 1 tbsp hot oil in wok, stir fry chili paste over low heat until the chili oil is separates. Add water and “petai”, let it simmer for 10 minutes over medium heat.
镬里留1大匙热油，加入辣椒糊以慢火拌炒香浓至辣椒油渗出。加入清水和臭豆拌匀，以中火煮约10分钟。
5. Add in mackerel, mix well. Stir-fry to cook for another 3 minutes. Dish up, serve hot.
放入鲛鱼拌匀，同炒3分钟，盛起即可上桌。
鲛鱼洗净，切块。加入1小匙盐涂抹均匀，放置备用。
2. Place the chili paste ingredients in a food processor, and blend into smooth chili paste.
把辣椒糊材料放入搅拌器捣烂至滑，盛起。
3. Deep-fry mackerel pieces in hot oil until slightly golden and cooked, dish up, drain and set aside.
将鲛鱼放入热油里炸熟至金黄色，捞起，沥油。
4. Remain 1 tbsp hot oil in wok, stir fry chili paste over low heat until the chili oil is separates. Add water and “petai”, let it simmer for 10 minutes over medium heat.
镬里留1大匙热油，加入辣椒糊以慢火拌炒香浓至辣椒油渗出。加入清水和臭豆拌匀，以中火煮约10分钟。
5. Add in mackerel, mix well. Stir-fry to cook for another 3 minutes. Dish up, serve hot.
放入鲛鱼拌匀，同炒3分钟，盛起即可上桌。
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