Paeh ikan keli: A flavour bomb, smoky and sweet | Periuk.my

Name: Paeh ikan keli: A flavour bomb, smoky and sweet | Periuk.my
Ingredients: 4 catfish, about 200g each, cleaned thoroughly; 4 tbsp tempoyak OR 4 kulim leaves, torn or sliced; 4 bunga kantan (torch ginger flower), sliced in half lengthways; Salt to taste; 20 shallots OR 6 large red onions, roughly chopped; 4 thumb-sized pieces ginger, roughly chopped; 2 thumb-sized piece fresh turmeric, roughly chopped; 6 stalks lemongrass, white part only, roughly chopped; 4 large red chillies, roughly chopped; 6 bird’s eye chillies/cili padi (optional, or more if you like it hot, and can be left whole if preferred)

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The Temuan way to cook this fish is over the embers of an outdoor stove. We highly encourage you to go for it if you have a grill.

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Ingredients

4 catfish, about 200g each, cleaned thoroughly
4 tbsp tempoyak OR 4 kulim leaves, torn or sliced
4 bunga kantan (torch ginger flower), sliced in half lengthways
Salt to taste
20 shallots OR 6 large red onions, roughly chopped
4 thumb-sized pieces ginger, roughly chopped
2 thumb-sized piece fresh turmeric, roughly chopped
6 stalks lemongrass, white part only, roughly chopped
4 large red chillies, roughly chopped
6 bird’s eye chillies/cili padi (optional, or more if you like it hot, and can be left whole if preferred)