Comments on: Rempah Fish (Fried Fish Stuffed with Sambal)

By: Nyonya Food

Nyonya Food — Wed, 28 Sep 2011 23:23:02 +0000

Hi JC, so sorry to hear that. Yes, the sambal will come out a little bit. You have to stuff our sambal tight and compact, as inside as possible. Also, you must make sure that your sambal has a thick consistency and not loose. If it’s loose, it will come oozing out.

By: JC

JC — Tue, 27 Sep 2011 12:53:35 +0000

While frying the fish, the stuffed sambal would float out and at the end I only have a little bit of sambal in my ikan cencaru. And my oil was really dirty which affected the appearance of my fish. I have burnt sambal sticking to the fish. How can I avoid it from happening? I love the look of your fishes. Mine looked horribly dirty.

By: kl_changs

kl_changs — Thu, 03 Mar 2011 04:26:13 +0000

Adui…..i’m missing this fish dish BADLY!!!

You should be a National Treasure for Malaysia, and especially for Penang, Bee! Want to kiss and hug you for keeping our food memories alive.

By: Baba Teo

Baba Teo — Thu, 10 Feb 2011 16:47:56 +0000

You never regret to taste peranakan food, its an art and its full of tradition. If there great interest in peranakan food at USA, I’m more then willing to go over to spread the cooking of true peranakan food.

By: Baba Teo

Baba Teo — Thu, 10 Feb 2011 16:44:22 +0000

Hi there,

if there true interest in Peranakan food, I’m willing to fly there to teach the true blue baba cooking.

Keep me in mind

By: Baba Teo

Baba Teo — Thu, 10 Feb 2011 16:41:35 +0000

Sorry peranakan food authenticity is when its good by the true-born babas or nonyas but not by ordinary chinese

By: Recipe: Semi-Lazy Ikan Sumbat Sambal (Fish Stuffed with Chili Sauce) « Straight Out of Kampung

Wed, 02 Feb 2011 17:34:11 +0000

[...] the way, if you’re interested in trying your hand at the real thing, Rasa Malaysia has a very thorough recipe. And then you’ll understand why I [...]

By: MissCoCo

MissCoCo — Fri, 14 Jan 2011 01:37:40 +0000

I totally forgot about this dish until I saw it on your website. My grandma was a Nonya from Penang and she would make a super wicked sambal from scratch to put into the fish. The whole house would smell like sambal and fried fish! YUMS! Thanks for the memory! I will try to make this dish for my family too!

By: nazreena

nazreena — Tue, 23 Nov 2010 05:57:59 +0000

one fish rub ginger garlic paste and onion paste and pepper powder and salt and yougurt usling a cling wrap cover the fish place in the fridge for 30 mins.add chilly powder tumeric and cumin powder and corriander powder lit the stove pour oil three tablespoons oil and fry using seveittte drain off the oil

By: Edwin

Edwin — Tue, 22 Jun 2010 21:12:56 +0000

Lucky and jealous that U get fresh fish in SIN. Here. in New York, difficult to get really fresh fish.Only Talapia and sea bass can get in Chinatown. Salmon and other “ang moh” kind of fish is available here.