‘Pilah’ Smoked Catfish (Keli Salai) - MY Delivery

‘Pilah’ Smoked Catfish (Keli Salai)

‘Pilah’ Smoked Catfish (Keli Salai) is the result of a method of preparing catfish which can be kept and used for a long period of time. Smoking adds flavour, improves the appearance of the catfish and preserves it.

Let’s Make Fried Breaded Catfish Topped With Sambal Using ‘Pilah’ Smoked Catfish (Keli Salai)

Ingredients:

For Catfish

• 1 Pack ‘PILAH’ SMOKED CATFISH (KELI SALAI)
• Salt And Pepper, To Taste
• 1 Egg, Lightly Beaten
• 4 – 5 Tablespoons Tapioca Flour, Heaped
• Cooking Oil, For Deep-Frying

For Blended Paste

• 10 Shallots
• 40g Bird’s Eye Chillies, (Or Fresh Red Chillies For Less Heat)
• 50g Red Chillies
• 1clove Garlic, Peeled
• 6 – 8 Tablespoons Cooking Oil
• 2 – 4 Tablespoons Water
• 2 Tablespoons Sugar Or To Taste
• Salt To Taste

Method:

To cook the fish:

1. Cut ‘PILAH’ SMOKED CATFISH (KELI SALAI) into bite size pieces. Pour the beaten egg , salt and pepper over and make sure the fish pieces are well-coated. Dust the fish pieces with the flour.
2. Heat the oil in a wok over medium heat and fry the fish pieces, turning over until it is browned and crisp. Place the fish pieces on paper towels to absorb the excess oil.

To make the sambal:

1. Place all the paste ingredients in a blender and process till fine. Add some water if necessary, to work the blades.
2. In a large pan, heat the oil over medium heat and sauté the blended paste until fragrant.
3. Then add water, sugar, salt and stir well. Remove from heat.

To serve:

1. Place the fish on a serving platter and pour the sambal over.
2. Serve immediately, with steamed white rice, fried rice, pasta or nasi lemak (rich coconut rice).
3. Enjoy!

To know more about sambal, please click here

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