Ingredients
| Ingredient | Quantity |
|---|---|
| Dencis Fish | 6 pieces |
| Onion | 1, sliced |
| Ginger | 3 cm, sliced |
| Green Onion | 1, chopped |
| Lime | 1, juiced |
| Bird’s Eye Chili | To taste, sliced |
| Chili Sauce | 4 tbsp |
| Tomato Sauce | 4 tbsp |
| Oyster Sauce | 1 tbsp |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Pepper | To taste |
| Spice Paste | |
| Red Shallots | 3 cloves |
| Garlic | 2 cloves |
| Large Red Chili | 3, to taste |
Instructions
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Prepare the Fish: Begin by washing the dencis fish thoroughly and marinating them with lime juice. Allow them to rest for 15 minutes, then rinse again.
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Season and Fry: Sprinkle the fish with salt and pepper, letting them sit for an additional 10 minutes. In the meantime, heat oil in a pan and fry the fish until golden brown. Set aside.
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Sauté the Aromatics: In the same pan, sauté the spice paste until fragrant. Add in the sliced onion, ginger, and bird’s eye chili, stirring briefly.
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Create the Sauce: Mix in all the sauces (chili, tomato, and oyster) along with a pinch of sugar, salt, and a splash of water. Stir to combine.
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Combine and Simmer: Gently add the fried fish back into the pan, ensuring it’s well-coated with the sauce. Cook for a few minutes, allowing the flavors to meld.
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Taste and Adjust: Don’t forget to taste your dish! Adjust seasoning if needed.
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Serve: Plate the fish and garnish with chopped green onions for a fresh finish. Enjoy your Dencis Goreng Saus Padang!
This recipe promises a delightful fusion of flavors that will tantalize your taste buds. Happy cooking!