{"id":98,"date":"2009-02-20T17:05:54","date_gmt":"2009-02-20T14:05:54","guid":{"rendered":"https:\/\/zarada.net\/?p=98"},"modified":"2009-03-04T22:05:49","modified_gmt":"2009-03-04T19:05:49","slug":"sambal-shoom","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=98","title":{"rendered":"Sambal Shoom"},"content":{"rendered":"

INGREDIENTS<\/strong><\/p>\n

1 medium-sized shoom <\/em>(a Kuwaiti fish – but any fish will do)<\/p>\n

3 – 4 cloves garlic<\/p>\n

Thumb size fresh ginger<\/p>\n

4 – 5 fresh chillies<\/p>\n

1\/2 cup Canola oil for deep-frying<\/p>\n

Thai fish sauce<\/p>\n

Maggi all-purpose seasoning<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Wash the shoom well, then cut slits diagonally on both sides of the fish. Blend the chillies, garlic and ginger with some water till well-pureed.<\/p>\n

Heat the oil in a frying pan and shallow fry the fish till both sides are crispy. Drain the fish and discard all the oil. In the same pan, heat 2 tbsp canola oil on medium heat and fry the chilli mixture.<\/p>\n

When aromatic, add a couple of dashes of Thai fish sauce and Maggi all-purpose seasoning and mix well. Don’t let it dry up too much.<\/p>\n

Pour this sambal<\/em> over the fish and serve hot with rice or vegetables.<\/p>\n

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