Just for you, Navarino-s.... My mum is happy to share this recipe with you.. hope you like her recipe...
Spicy Tangy Marine Catfish Head
1 fish head ...spread tamarind paste all over and leave aside for 1hour. Using sharp knife scrape off the silver and grey skin of the fish. Rub the fish with salt and lemon all over and rinse thoroughly till you are confident that there's
no more of that fishy smell.... (tough job yeaah..pheww!)
1 tablespoon of Kerisek: 1 cup of grated coconut cooked in heated wok with no oil, no water added and over a slow fire. Keep stirring until it is fragrant and browned.. do not overcook or it will burn. Let it cool and grind the browned coconut to a fine paste, in my case I used coffee grinder.
1 stalk of lemongrass slightly bruised
1 big bowl of vietnamese coriander sprig( use only the leaves... soaked in water and strained)
1 tablespoon black pepper
200g of tamarind(asam) paste .. (dissolve tamarind paste with 2cups of water to make asam juice.. Strain the tamarind(asam) juice.)
Using the blender and grind the following ingredients into fine paste*
*1 handful of dried red chillies or..(abt 20 dried chili using scissors and cut chillies into 1 inch pieces and soaked in boiling water till soften.. rinse and strain.)
* 8 small bird's eye chili pepper(optional)
* 5 fresh red chili (optional)
* 1 tablespoon of prawn paste (belacan)
* 1 big onion(the bigger the better)
*2 cloves of garlic
*1/2 inch of ginger
* 1 inch size of fresh turmeric or (1tablespoon of turmeric powder)
1.Heat the wok with about 1 and half cup of vegetable oil..
2.Add in the blended ingredients and black pepper .. keep stirring over medium heat .. if the chilli paste turn dry and you happen to start sneezing... well, you can add 1/2 cup of water. Keep stirring and add in the kerisek .. cook till the paste turn crispy.. add in tamarind(asam) juice. You can adjust the thickness of the gravy by additional cup of water...
Mix well and let it boil.
Once boiling, add in the fish head, lemongrass... leave it to cook.. add salt and sugar to taste. lastly, add in vietnam coriander sprig leaves.
For the fillet ( marinate with salt, turmeric powder and chili powder) and fry till crispy.