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'Pilah' Smoked Catfish (Keli Salai)

£3.40

or

‘Pilah’ Smoked Catfish (Keli Salai)

‘Pilah’ Smoked Catfish (Keli Salai) is the result of a method of preparing catfish which can be kept and used for a long period of time. Smoking adds flavour, improves the appearance of the catfish and preserves it.

Let’s Make Fried Breaded Catfish Topped With Sambal Using ‘Pilah’ Smoked Catfish (Keli Salai)

Fried Catfish with Tempoyak Sambal

Ingredients:

For Catfish

  • 1 Pack ‘PILAH’ SMOKED CATFISH (KELI SALAI)
  • Salt And Pepper, To Taste
  • 1 Egg, Lightly Beaten
  • 4 – 5 Tablespoons Tapioca Flour, Heaped
  • Cooking Oil, For Deep-Frying

For Blended Paste

  • 10 Shallots
  • 40g Bird’s Eye Chillies, (Or Fresh Red Chillies For Less Heat)
  • 50g Red Chillies
  • 1clove Garlic, Peeled
  • 6 – 8 Tablespoons Cooking Oil
  • 2 – 4 Tablespoons Water
  • 2 Tablespoons Sugar Or To Taste
  • Salt To Taste

Method:

To cook the fish:

  1. Cut ‘PILAH’ SMOKED CATFISH (KELI SALAI) into bite size pieces. Pour the beaten egg , salt and pepper over and make sure the fish pieces are well-coated. Dust the fish pieces with the flour.
  2. Heat the oil in a wok over medium heat and fry the fish pieces, turning over until it is browned and crisp. Place the fish pieces on paper towels to absorb the excess oil.

To make the sambal:

  1. Place all the paste ingredients in a blender and process till fine. Add some water if necessary, to work the blades.
  2. In a large pan, heat the oil over medium heat and sauté the blended paste until fragrant.
  3. Then add water, sugar, salt and stir well. Remove from heat.

To serve:

  1. Place the fish on a serving platter and pour the sambal over.
  2. Serve immediately, with steamed white rice, fried rice, pasta or nasi lemak (rich coconut rice).
  3. Enjoy!

To know more about sambal, please click here

To see more products from Halal Street UK, click the link below.

HALAL STREET UK FOOD PRODUCTS

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Vendor Information

‘Pilah’ Smoked Catfish (Keli Salai)

‘Pilah’ Smoked Catfish (Keli Salai) is the result of a method of preparing catfish which can be kept and used for a long period of time. Smoking adds flavour, improves the appearance of the catfish and preserves it.

This Smoked Catfish (Keli Salai) is originally made in the state of Negeri Sembilan in West Malaysia using a smoking process in a port called “Sabak”, using coconut fiber to enhance the aroma of the catfish. Once the smoking process is over the catfish is neatly packed in a vacuum packaging to seal in the freshness and goodness. Only premium and high-quality catfish is used and it is suitable to be eaten by all. A 100% Muslim product.

Fresh Catfish

Note : To extend the shelf life of this product, please freeze it and use when needed.