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

By: Nyonya Food

Nyonya Food — Wed, 30 Dec 2009 05:47:06 +0000

I know how you feel about missing home…

By: chia

chia — Mon, 28 Dec 2009 17:22:03 +0000

Gosh I miss this dish.. looking at your blogs always make me hungry and miss home. Am still a frequent visitor ..

By: Jeannee

Jeannee — Fri, 11 Dec 2009 03:59:34 +0000

My mom used to make the spicy paste into big prawns and it’s so incredibly good. I have to start making dishes like this again. yes, no such mackerel fish in NYC chinatown!!! bummer

By: Nyonya Food

Nyonya Food — Thu, 03 Dec 2009 05:53:57 +0000

There is no hardtail mackerel in the US!! Sucks!

By: Chia

Chia — Tue, 01 Dec 2009 21:48:56 +0000

Oh my god i miss this dish!!!!!! I don’t trust myself to be able to make it, so I guess i have to get home to Malaysia and get my mum to make it. And AmyS is right, we younger ones need to learn how to cook all these specialties or they will be lost. Between my sister and I, we might be able to cover the whole range of Nyonya dishes :p

By: gary d

gary d — Mon, 30 Nov 2009 23:10:08 +0000

oh man i love this dish -just like mum used to make. I walked all around chinatown in NYC looking for the fish but no joy :(

By: Nyonya Food

Nyonya Food — Fri, 20 Nov 2009 22:31:53 +0000

I don’t like the texture and taste of black pomfret, I think ngeh buey is the best with this recipe. :)

By: Irene Swanberg

Irene Swanberg — Thu, 12 Nov 2009 06:54:52 +0000

Thanks for the recipe. I was just thinking of making this for our “spicy group” gathering this weekend. My friends from Singapore & Malaysia gather once in a while to do our “home cooking”. This is also one of my favorite Nonya dishes. I think I can find this fish at our local Asian grocery stores. Yummy, yummy. Thanks for the memories too! My Mom would used the black pomfret (“or chnya”) when ngeh buey is not available.

By: jamaliah

jamaliah — Tue, 20 Oct 2009 06:43:17 +0000

Hi
Enjoy reading your blog and viewing your beautiful food photos. They will make anyone want to try the receipe. Just by reading your ikan sambal receipe and looking at the picture I can just taste the dish in my mouth that’s how good your picture is. My mum’s ikan sambal receipe is slightly varied in that we add buah keras, daun kunyit and daun limau that were slice finely and also minus the sugar. The rempah we did not cook first we just filled the rempah inside the fish and used corn flour to cover the openings and then fry the fish. And of course you are right Only ikan Cencaru makes the best ikan rempah.

By: Nyonya Food

Nyonya Food — Sun, 18 Oct 2009 17:43:04 +0000

Belacan is Malaysian shrimp paste. You can get it at http://asiansupermarket365.com. Yes, they are available in some Asian stores.