Ecomely

Language

Ikan masak cili api (fish cooked in bird's eye chili): recipe illustration
Fish & seafood

Ikan masak cili api (fish cooked in bird's eye chili)

Fish cooked in a very spicy tomato-onion sauce made with bird's eye chili, both hot and fruity. Bird's eye chili gives a sharp, fiery taste typical of Malay cooking.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

238 kcal per serving

Protein
28.8 g
Carbohydrates
10.9 g
of which sugars
9 g
Fat
8.2 g
of which saturated fat
1 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Blend the bird's eye chilies, garlic and half of the onions with a little water.
  2. Fry the paste in the oil over medium heat for 5 minutes.
  3. Add the diced tomatoes and the remaining sliced onions, then cook for 5 minutes.
  4. Pour in the water and tamarind paste, season with salt and sugar and bring to a gentle simmer.
  5. Lay in the fish pieces and poach them gently for 6 to 8 minutes.
  6. Serve hot with white rice.

Variations and tips

Less spicy version. Keep only half the chilies and add an extra tomato to soften the heat.

More ideas

Curry laksa (curry mee)50 min · 4 serv.Roti jala25 min · 4 serv. · budget-friendlyAyam masak merah1 h · 4 serv.Nasi goreng pattaya35 min · 4 serv.Hinava20 min · 4 serv. · budget-friendlyMee siput (shell-shaped noodles)40 min · 4 serv.Sarawak laksa1 h 05 · 4 serv.Devil's curry (kari devil)1 h 25 · 4 serv.

Original Ecomely recipe.