Pan Fried Cod with Sambal
For an Asian twist on your typical pan fried cod, top it with a spicy and fragrant sambal paste!
Let's start cooking!
Step 1 - Make sambal paste
- In a blender, blend rehydrated dried chili, large red chili, garlic, shallots, belacan, ginger and gula melaka.
- If mixture is not blending well, use vegetable oil to help achieve a smooth paste.
Step 2 - Fry sambal paste
- In a pan, fry sambal paste until the oil splits and the paste becomes a caramelised dark colour.
- Season with salt and set aside.
Sambal belacan is a common chili paste that is used in various Asian cuisines
Step 3 - Season and pan-fry fish
Season 4 cod fillets on both sides lightly with salt.Use local sea bass and red snapper instead of cod.
In a pan on high heat, add 2 Tbsp vegetable oil.
When hot, fry seasoned fish fillet.
Add in 1 heaped Tbsp of unsalted butter to the pan and baste the fish continuously for 2-3 minutes on each side until cooked.
Drain cooked fish on a paper towel lined plate.A way to evenly cook fish is by basting. Tilt pan and scoop melted butter constantly over the fish to baste.
Plate and serve!
Serve fish fillet on serving plate with sambal belacan on the side.