Deep-fried fish triangles

Deep-fried fish triangles

Tumpi tumpi (Ujung pandang)

By
From
South East Asian Food

This dish is also made with a local smoked fish.

Ingredients

Quantity Ingredient
2 large steaks or cutlets of oily fish, bones removed
1/4 cup water
pieces banana leaf, washed and softened over the hotplate of a stove, about 25 cm long
or thick foil
vegetable oil, for deep-frying
1 egg

Paste spices

Quantity Ingredient
7 stalks lemongrass, finely sliced
3 shallots, finely sliced
3 garlic cloves, finely sliced
1 wedge fresh young coconut, skinned and grated finely
1 teaspoon brown sugar
1/2 teaspoon freshly ground white pepper

Method

  1. Cut the fish into boneless pieces and poach gently in the water, uncovered, until the water has evaporated and the fish starts to fry in its own oil.
  2. Pound the lemongrass to a paste in a mortar, add the shallots and garlic and pound again. Add the grated coconut and pound finely, then the sugar, pepper and fish pieces and pound everything together until you have a very fine paste. You can mix everything together in a food processor attachment but make sure the paste is fine. If it is not fine enough you may need a final pound in a mortar by hand.
  3. Fold the banana leaves over double and form a cone (or use thick foil doubled). Put 2 heaped tablespoons of the mixture into each cone, flatten the cones out and fold over the top to form a triangle with equal sides of about 5 cm. Put the triangles in the refrigerator for at least 2–3 hours. The triangles will keep in the refrigerator for up to 3 days.
  4. When you are ready to proceed remove the fish triangles from their banana leaf or foil. Heat lots of oil for deep-frying in a wok. Beat the egg and pour onto a plate, dip each fish triangle into the egg then drop it into the hot oil. When brown lift out, drain and serve.
Tags:
SBS
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