Paeh ikan keli: A flavour bomb, smoky and sweet

Name: Paeh ikan keli: A flavour bomb, smoky and sweet
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)

www.periuk.my

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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Cooking tools:

Dutch oven
Cast iron skillet
Stainless steel skillet
Rattan stalk
Oven
Stove
Chef's knife
Cutting board

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)