Palu Cela
by Rachel Lim
@ 02 Oct 2015
1 whole fish, (1.2 kg) cut into 2-cm
thickness slices
2 tbsp lime juice
6 tbsp coconut oil, divided
75g shallots, peeled and finely sliced
35g garlic cloves, peeled and finely sliced
30g dried sour mangoes
800ml seafood stock
Salt, freshly ground white pepper and lime juice, to taste
A handful of finely sliced spring onions
Spice Paste
5 bird’s eye chillies, finely sliced
60g red chillies, halved, de-seeded
and sliced
30g turmeric, peeled and finely sliced
For the spice paste: Place all the ingredients in a mortar and pound with a pestle into a fine paste.
Season the sliced fish with lime juice and salt to taste and rub evenly with one-third of the spice paste. Set aside. Heat 3 tablespoons of coconut oil in a frying pan over a medium heat and sear the marinated sliced fish for about 10 seconds on each side. Transfer the seared fish into a vacuum pack and seal tightly. Sous vide in a water-bath at 50°C for about 30 minutes.
Heat the remaining coconut oil in a saucepan over a medium heat. Add in the sliced shallots and garlic and sauté for about 2 minutes. Add in the remaining spice paste and sauté until fragrant. Add in the dried sour mangoes and sauté for about 60 seconds. Add in the seafood stock and simmer the mixture for about 5 minutes. Season to taste with salt, freshly ground white pepper and lime juice. Garnish with sliced spring onions. Serves 4
*This recipe can be found in January-February 2015 Issue.
