Peppered squid
Coconut chili fish
- 500 GRAM SQUID, cleaned and cut
- 3 TBSP CORN STARCH
- 1 TSP CHILI POWDER
- 12 RED CHILLIES, chopped finely
- 2 CLOVES GARLIC, mashed
- 1/2 CUP RICE VINEGAR
- 1/2 CUP SUGAR
- 2 TBSP FISH SAUCE
- 4 WHITE FISH FILLETS STEAKS
- 2 TBSP CHILI SAUCE
- PIECE OF GINGERROOT, chopped
- 1 CUP COCONUT CREAM
- JUICE OF 1 LEMON
Mix the chillies, garlic, vinegar, sugar and fish sauce and bring to the boil. Cook until all sugar has dissolved and the fluid becomes syrup. Puree this sauce. Mix the flour with the chili powder and slat to taste and coat the squid with this mixture. Deep-fry the squid two minutes and serve with the chili sauce.
Grill the fish 2 minutes on each side. Mix the chili sauce, lemon juice, coconut cream and ginger and spoon this on top of the fish. Grill for 5 more minutes.
This is a recipe from Singapore. Sir Stamford Raffles , also called "Father of Singapore" landed on the south tip of the Malay peninsula on the 29th January 1819, where he founded Singapore. Click on culinary calendar for more links between history and cooking.
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