Pan-Fried Fish with Vinegar Sambal Recipe

Name: Pan-Fried Fish with Vinegar Sambal Recipe
Total time: 35 min
Ingredients: 500 gm snapper fillets, skin on, pin-boned, cut into 5cm chunks; 1 tsp ground turmeric; ½ tsp chilli powder; 175 ml vegetable oil; 80 ml (⅓ cup) rice vinegar; 2-3 tbsp caster sugar, or to taste; ½ tsp dark soy sauce; Thinly sliced spring onion, to serve; Spice paste; 30 gm (about 10) dried long red chillies, coarsely cut with scissors and softened in boiling water for 10 minutes; 10 golden shallots, coarsely chopped; 7 candlenuts (see note)

www.gourmettraveller.com.au

Pan-fried fish with vinegar sambal recipe - For spice paste, drain chillies then blend with shallots and candlenuts in a food processor to a fine paste, adding

View Original

Share this recipe:

Ingredients

500 gm snapper fillets, skin on, pin-boned, cut into 5cm chunks
1 tsp ground turmeric
½ tsp chilli powder
175 ml vegetable oil
80 ml (⅓ cup) rice vinegar
2-3 tbsp caster sugar, or to taste
½ tsp dark soy sauce
Thinly sliced spring onion, to serve
Spice paste
30 gm (about 10) dried long red chillies, coarsely cut with scissors and softened in boiling water for 10 minutes
10 golden shallots, coarsely chopped
7 candlenuts (see note)