Tuesday, May 29, 2012

Baked Whole Tilapia Fish with Sambal Tumis(Spicy Shrimp Paste Sauce)

Last summer when I was back in Malaysia for holiday,I saw many stalls in any food court or vendor stall selling baked seafood or fish in sambal everywhere.I guess this type of baked fish and seafood is a trend over there right now.For me,I can eat this type of food everyday until I get sick!! hehehe!! Since I can't get this type of food easily here,I might as well make it myself. Actually the hardest or difficult part  of this baked fish is to prepared the sambal but you can always make the sambal in advance and store it for future usage.I don't mind making the sambal even thought it's have lots of work involved.As long as I can have my Baked Tilapia with sambal,I'm a happy camper!!

1 fresh tilapia,about 2 lb, clean inside out wt head attached,cut 1/2
3-4 tbsp sambal tumis or extra if desire
1 tsp seasalt
1 tbsp sugar
2 medium red onion,peeled and sliced
2 stalks cilantro,washed and cut

1:Preheat oven to 400F.Clean tilapia inside out with head attached.Combine sambal tumis,sugar and salt in a small bowl,mix well.
2:Coat sambal all over the fish,before place coated fish on a 12x12 in aluminum foil.Wrap the fish over the foil like envelope.Place the wrapped fish on a baking sheet.
3:Bake the fish for 30-35 minutes or until cooked.Sprinkle cut cilantro on the baked fish before serve warm .

going into oven


Unknown said...

How do I get access to view your sambal tunis recipe? I click on the link and it was locked up. Thanks.

Little Corner of Mine said...

Loved it! I usually made a batch of sambal tumis and freeze in individual serving size containers and take out one container at a time. One bad thing about this is my sambal tumis is a bit spicy for my girls. Probably make one for us and another fish for my girls. :)

My Asian Kitchen said...

I have no problem to acess the link..I dunno why you can't access.anyway here is the link


let me know if you still have problem to access..thanks!

My Asian Kitchen said...

Thank you!! yes!! for us I think this freezing and storing method is the best since we have 4 season..can't simply fried belacan during winter when doors and windows are closed tight! I just make another batch with xtra xtra belacan..

Unknown said...

This is the message that I am getting when I click on the link:
Your current account (my gmail e-mail adress) does not have access to view this page.

If you have not locked it, I will try to figure out. Thanks.

Post a Comment

Popular Posts

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.