Spicy fried fish


Malaysian spicy fried fish

Spicy fried fish
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: 187
  • Fat: 6 g
  • Saturated fat: 1 gram
  • Unsaturated fat: 1 gram
  • Carbohydrates: 16 grams
  • Sugar: 1 gram
  • Sodium: 579 mg
  • Fiber: 1 g
  • Protein: 18 g
Recipe type: Seafood
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
Nothing beats freshly fried fish. In this recipe fried fish is taken to a new level with the addition of Chillies and other spices. It is fantastic served with spiced chips. It can also be served with the Malaysian blue rice salad Nasi Kerabu.Enjoy !
  • Fish Fillets – four small (cod or similar – about 500 grams).
  • Rice flour – one cup ( plus a bit more)
  • Coriander powder – ½ teaspoon
  • Cumin powder – ½ teaspoon
  • Fennel powder -1/2 teaspoon
  • Chilli powder – one teaspoon
  • Turmeric powder – one teaspoon
  • Garlic powder -one teaspoon
  • Salt – ½ a teaspoon
  • Egg – one large
  • Water - half a cup
  • Oil for frying
  1. Mix all the dry ingredients. Make sure that everything is well combined.
  2. Add the egg and a water
  3. Mix into a batter
  4. Pat the fish fillets dry and dust with a bit of rice flour on both sides.
  5. Dip the fish into the batter and fry in batches until golden and crispy.
  6. Place on absorbent paper kitchen towel in a flat dish.
  7. Serve
This dish can form a side dish to Nasi Kerabu - a Malaysian salad

Keywords: Spicy fried fish


Indonesian cooking with Chillies

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Brazilian Vatapa Sauce

Brazilian Vatapa sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 217 kcal
  • Fat: 14 grams
  • Saturated fat: 4.8 grams
  • Carbohydrates: 14 grams
  • Sugar: 4 grams
  • Sodium: 1.2 grams
  • Fiber: 1.4 grams
  • Protein: 8.8 grams
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Brazilian Vatapa sauce is something you have to try ! An Afro/<a href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/" data-mce-href="https://chilliworkshop.co.uk/2020/11/27/the-use-of-chillies-in-brazilian-cooking/"> Brazillian </a>dish popular around the whole of Brazil. This spicy, creamy stew is traditionally eaten with <a href="https://www.foodandwine.com/recipes/acaraje" data-mce-href="https://www.foodandwine.com/recipes/acaraje">Acaraje</a>, a fried bean and onion dough ball that has its origins in Nigeria, It can also be served with rice and in a more western style, simply with toast. Really tasty and full of flavour!
  • Dried shrimps - 100 grams
  • Onion – one large – finely diced
  • Garlic – two cloves- finely chopped
  • Birds-eye Chillies – three – finely chopped ( see note)
  • Coriander/ Cilantro – ½ cup ( chopped)
  • Roasted peanuts – ¼ Cup
  • Cashew nuts – ½ Cup (unsalted)
  • Ginger paste – 1 teaspoon
  • Red Chilli powder – one teaspoon
  • Coconut milk – 400ml
  • Palm oil – 100 ml ( see note)
  • Milk (full fat) – 250ml
  • Day-old soft crushed French loaf – ¾
  • Salt – one teaspoon
  • Water – ½ cup
  • Wheat flour – 3 tablespoons
  1. Finely grind the peanuts, cashew nuts and shrimp individually and place in separate bowls
  2. Break the French bread into a large bowl and add coconut cream, milk and water. Allow bread to soak up the liquids by stirring with a spoon
  3. Place the soaked bread in a blender and pulse. Add wheat flour and chilli powder. Blend well
  4. Now slowly incorporate the nuts by and shrimp tablespoon by tablespoon until well combined
  5. Heat palm oil in a pan and bring to medium heat. Add onions and fry until translucent
  6. Add chillies, ginger and the garlic. Fry gently for two-three minutes
  7. Place the bread /nut mixture into the pan
  8. Gently heat to a medium temperature, stirring all the time
  9. Add Coriander
  10. Allow to reach simmering point. It is essential that you not stop stirring at any point as there is a danger the mixture will catch on the bottom of the pan. What you are looking to achieve is to cook the mixture at simmering /boiling temperature until the mixture is cooked. The mixture will thicken in this process into a creamy paste
  11. When the palm oil starts rising to the surface, it indicates that the sauce is cooked through
  12. Remove from stove and serve with rice, toast or Acarajé (Brazillian fried patty made with beans and onions.)
* Palm oil can be substituted by Canola oil

**For a hotter Brazilin vatapa sauce , add more chillies

Keywords: Vatapá

Serves: 4 - 5 portions


Brazilian fish stew with prawns

Moqueca de peixe com camarão
Nutrition Information
  • Serving size: 100g
  • Calories: 106 kcal
  • Fat: 7.8 grams
  • Saturated fat: 2.7 grams
  • Carbohydrates: 3.3 grams
  • Sugar: 3.2 grams
  • Sodium: 0.21 grams
  • Fiber: 0.6 grams
  • Protein: 6 grams
Recipe type: Seafood
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Brazilian comfort food of the highest order. Fish and prawns are simmered in coconut milk with tomatoes, garlic and chillies to provide a wonderfully satisfying meal. Great dish to serve at a dinner party for friends and family. Also fantastic for a home - cooked romantic wedding anniversary or Valentines day meal
  • Salmon – 300 grams (see note *)
  • Large prawns - 200 grams ( shelled and deveined)
  • Onions - 2 medium ( finely chopped)
  • Red Bell pepper - 1 medium (coarsely chopped)
  • Birds-eye Chillies - four to five finely chopped ( see note**)
  • Fresh lime juice - 2 tablespoons
  • Tomatoes – 3 medium finely chopped
  • Garlic - 3 cloves ( finely chopped)
  • Olive oil - 2 tablespoons
  • Coconut milk – one can (400ml)
  • 100 ml of double cream
  • Salt to taste
  • Aleppo Chilli flakes – 1 tablespoon ( see note***)
  • Green coriander – ½ handful (chopped)
  • Chives - handful (chopped)
  1. Chop fish into bite-size pieces
  2. Combine with prawns and lemon juice in a bowl. Allow to marinate in the fridge while preparing the other ingredients
  3. Heat one tablespoon of olive oil in a high walled frying pan
  4. Add onions and fry until they start to become translucent
  5. Add the Chillies garlic and ginger, stir for two minutes
  6. Add the Bell pepper. Stir fry until it begins to soften
  7. Add the tomatoes. Bring to a simmer (approximately 5 minutes)
  8. In a separate pot heat remaining olive oil. Add fish and prawns and fry until just about to change colour ( one to two minutes). Add stir-fried vegetables from other pan
  9. Add Aleppo chilli flakes and salt. Stir
  10. Add coconut milk, double cream and chives
  11. Simmer for about 10 minutes, allowing seafood to become hot and cooked through
  12. Add coriander. Stir in
  13. Serve
*In this recipe, I have used salmon, but any firm-fleshed fish (e.g. monkfish, cod or swordfish) will work

**Add chillies according to tolerance to heat. In Brazil Dedo de moça Chillies are used, but these can be difficult to get hold of outside South America. Suitable substitutes are Red Cayenne chillies, African Devils , Malaguetas or if you are feeling brave,Scotch Bonnets( use only one though)

***Aleppo Chilli flakes can be substituted by Paprika powder.

Keywords: Moqueca de peixe com camarão

Serves: 4 portions

Image credit ]

By Gilrovina - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=61595941