Tumis Bawang Merah: Sauteed Shallots and Chillies with Chinese Silver Fish

Method6 steps · about 25 min

1. 1

   Step 1: Rinse the dried salted fish, pat thoroughly dry and deep-fry over medium heat until golden, around 4 minutes. Set the fried fish aside.

   Fry dried fish · 4 minUses 50 g salted dried Chinese silver fish (whitebait) · Cooking oil for frying (quantity unspecified; retain about 2 tbsp in wok for sautéing)

2. 2

   Step 2: Remove excess frying oil from the wok, leaving around 2 tbsp for sautéing.

   Uses About 2 tbsp residual frying oil

3. 3

   Step 3: Over medium heat, fry the roasted shrimp paste (0.5 tsp) for a few seconds, then add the sliced shallots (200 g). Fry for about 3 minutes.

   Fry shallots after shrimp paste · 3 minUses About 2 tbsp retained oil · 0.5 tsp roasted shrimp paste · 200 g shallots, peeled, thickly sliced

4. 4

   Step 4: Add the sliced chillies, and continue frying for another 3 minutes.

   Fry sliced chillies · 3 minUses sautéed shrimp-paste and shallot base · 100 g bird’s-eye chillies, stems removed, sliced diagonally

5. 5

   Step 5: Turn off the heat, add the reserved fried whitebait to the cooked shallot-chilli mixture and mix thoroughly.

   Uses cooked shallot-chilli and shrimp-paste base · reserved golden fried whitebait

6. 6

   Step 6: Transfer the dish onto a serving plate.

   Uses finished shallot-chilli and whitebait dish