Pan Fried Cod with Sambal

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15

min

Preparation

30

min

Cook

Med

Difficulty

3

Steps

14

Ingredients

For an Asian twist on your typical pan fried cod, top it with a spicy and fragrant sambal paste!

Let's start cooking!

Chili added into blender to make sambal paste

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.
Sambal pasted poured into heated pan

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
Cod fillets baste with butter

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!

Pan-seared cod fillet garnished with chili

Serve fish fillet on serving plate with sambal belacan on the side.

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