bon appetite: 30 Sept 2010

Thursday 30 September 2010

Day 90 ... Grilled Stuffed-Sambal Mabong With Tumeric

GRILLED STUFFED-SAMBAL

MABONG WITH TUMERIC

This evening, Bryan and I are going to prepare one of our family's favourite dish in the whole wide world. Sambal-stuffed fish. :D

We blogged about a similar recipe on Day 73. So, this time, we thought we'd add tumeric powder on the fish and a spice or two into the sambal. Just to explore and to uh, how do you say it - bring it to the next level? Grin. :D

There are 2 pieces of mabong fish left in the freezer and I had brought it out to thaw in the afternoon. We are preparing brown rice, daikon soup, THE SAMBAL FISH and a side salad.

1. The Rice (Pressure Cooker)

Brown rice, organic azuki red beans (pre-soaked overnight),

kombu seaweed and organic hulled millet.

This is what it looks like when ready.

Macrobiotic style.

2. The Daikon Soup

We had some soup base left from lunch the day before. Made wholly from shitake mushroom. I'm adding daikon and goji seeds. Plus, some cili padi in whole (3 pc bird's eye chilly) for a HOT kick. When the soup is about ready, I'd be adding wakame seaweed.

This is the soup served during dinner. Oh my, it was heavenly. Chilly hot and sweet at the same time. We really enjoyed the daikon soup. You could taste the natural sweetness of the daikon. :D

3. The Fish

Sambal Ingredients

large red chillies (deseeded), cili padi (whole),

onions, garlic, ginger, lime juice

Chop coarsely to blend.
Bryan's specialty - the blending machine.
Can't touch this ... na na na na ...

After blending, the sambal should like this. Squeeze lime juice through a strainer into it. Add seasalt and brown sugar. It should taste hot, sweet and sour at the same time, all at once. :D

Time to tumis (fry) the sambal. Heat cooking oil. Add jintan manis (sweet cumin seeds) and jintan putih (cumin seeds). This is the "something new" that Bryan wants to try out different from sambal fish on Day 73.

OooOooHhhh .... The aroma now is just divine. I wish You were in my kitchen now. The fragrant is unbelievable. Add in the blended ingredients. Fry a bit and simmer a bit more. And observe. You will somehow know when it is ready and to turn off the flame ... Trust your instincts. :D It is impossible to go wrong from here.

Meanwhile, slice the Fish to create a pocket on both sides.
Okay, this I can do ... but I chose not to
because I didn't want to dirty my hands.
I was holding the camera. A good excuse.

Sprinkle some tumeric powder on the Fish.

I did the sprinkling though - with a teaspoon. Little bit enough, instructs Bryan. Enough, enough, I say enough!

Oh okay ... Got carried away for a bit there.

A light coating will do. We were over-ambitious once and rubbed too much tumeric on a fish that was meant for grilling and it turned out powdery. Major Disaster. :( That would have been better for (deep) frying ... which we normally like to avoid.