My Island Penang
Facebook
My Island Penang Travel Guide

  • Features
left-logo1
left-logo2
left-logo3
left-logo4
left-logo5

Fish Tumis



Torch ginger in this Fish curry adds creaminess



Fish Tumis or Gulai Hu is cooked with tamarind to create a hot and sourish flavor. It leaves you a lovely sweet, sourish tangy flavour after having this dish. Sometimes, we served fish tumis with Nasi Lemak.


Whenever we cooked this dish, we have to cook with more gravy as we love to drink the gravy. Serious, we really love this gravy, the fresh herbs must the reason why we enjoy this dish so much.


We love the use of '4 friends of the herbs'. They are equally important contributions to prepare a lovely delicious fish Tumis. I guess the balance of this 4 fresh friends makes the dish very refreshing.


Tangy sourish Fish curry, part of Nyonya Food. A really lovely dish which can be achieved cooking in Penang Food. Grandma favorite dish is loved by many locals.


Can I know the cost for a cooking class? Then if you are happy, write in with some dates you are in Penang. Press on the little button on top of this page. It says "Cooking Class Enquiry".


Blog Widget by LinkWithin


NEW: Inspired Cooking

Nyonya, Indian and Chinese or Vegetarian cooking class is available. Clean, hygiene, 1 student 1 work station cooking class in Penang. Read more here. See some dishes and photos.


Curry Fish Tumis

Ingredients

  • 3 black pomfrets. Total weight about 3.5 to 4 kats.
  • Washed and cut to 5 slices.
  • 2 -3 Laksa leave or polygonum (Chean Hong).
  • 1 Torch ginger or Bunga Kantan (cook till soft and eat like antichoke).
  • 2 ozs tamarind, add to 40 ozs water, sieve with fingers. Do not metal seive or cloth. You can adjust the gravy consistency to you own preference by adding more or less water.
  • 1.5 tablespoon salt or to taste.
  • 1 tablespoon sugar or to taste.

Spice Paste

  • 2 ozs fresh chillies
  • 1 oz dried chillies
  • 1/2 oz fresh tumeric
  • 2 ozs lemon grass
  • 1/4 oz galangal or lengkuas
  • 8 ozs shallots
  • 6 garlic
  • 1 oz belachan
  • 1 tablespoon coriander powder

Method

  • Heat 8 ozs oil and fry rumpah, high heat.
  • When begin to stick to pan, lower to medium heat.
  • Add tamarind juices and simmer for 5 mins, adding fish and bunga kantan or chean hong.
  • Cook until fish is tender.
  • Add sugar, it matures the sourish taste.


Tips:

  • You may add Ladies finger, Tomatoes or Kiam Chye.
  • Kian Chye (Salted veg). Desalt before use. Soak in salt water for 15 mins.
  • Suitable with Ikan pari (stingray), cat fish (ikan geli). The colour of the curry upon is dependent upon the color of turmeric and chillies.

Go to Top of Fish Tumis Page

Back to Nyonya Flavours Page

Back to Penang Food Page

Back to My Island Penang Home Page




Pearly Daily classes


Pearly Homecooks

See Teik Ong designer homes and explore

Sukha Home Design in Penang
Award winner, Teik Ong enchants you with possibilities to beautify your homes..

Diving

Diving in action
We share how beginners and inexperienced had a great time in Pulau Payar. Be the few to visit Pulau Payar Marine Park. Another option, you can Be PADI certified

Affordable packages

Hotel combined offers package comparison. Review and check them out before booking.

Save on your hotel - www.hotelscombined.com