Nyonya Ikan Cili Garam

    Below is my darling late Mom's recipe. She used to cook this sometimes 2 or 3 times a week and we were so contented with just a simple dish. Hers tasted fabulous because she would tirelessly pound all the ingredients by hand using lesung or batu giling. The only complain I have when I made this sometimes was when the chilies were not spicy enough. This is where comes the addition of bird's eye chilies (cili padi). The ingredients for the paste are extremely uncomplicated - only shallots, chilies and salt. However, never underestimate how simple and few ingredients can make a dish tastes oh so delicious!


    Melaka, Malaysia
    3 people made this


    • 1/2 cup oil
    • 2 fishes (whole or slices)
    • 5 shallots
    • 6 fresh chilies
    • 3 fresh bird's eye chilies (cili padi)
    • 1/2 tsp salt


    1. Heat the 1/2 cup oil in a non-stick frying pan. Fry the fish till brown. Drain off the oil and place the fried fish on a serving plate.
    2. Pound/blend the rest of the ingredients into a paste.
    3. Using the leftover oil from frying the fish, take about 3-4 tbsp and heat it up in a frying pan/wok. Pour in the blended chili paste and saute for 12-15 minutes over medium heat.
    4. Drain the oil and dish up the chili paste and pour over the fried fish.


    (Note: If you believe that life should be lived well, then dribble some of those oil from saute-ing the chili onto the fish too. Yumm yummm!)

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

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