Spicy Fried Fish with Eggplant

Name: Spicy Fried Fish with Eggplant
Ingredients: 500 g fish (ex :skipjack tuna), cut in portion; 500 g purple eggplant/aubergine; 3 pc kaffir lime leaves, thinly sliced; 2 pc mid-size tomato, chopped; 1 pc lime, halved; 125 ml vegetable oil; 3 pc large red chillies, chopped; 3-5 pc small red chillies / bird chillies ((optional, if you like it more spicy)); 5 pc shallots, chopped; 2 gloves garlic, chopped; 1 tsp sugar ((optional)); 1 tsp salt or to taste

Origin: Indonesia

Ingredients

500 g fish (ex :skipjack tuna), cut in portion
500 g purple eggplant/aubergine
3 pc kaffir lime leaves, thinly sliced
2 pc mid-size tomato, chopped
1 pc lime, halved
125 ml vegetable oil

Spice for the paste/sambal

3 pc large red chillies, chopped
3-5 pc small red chillies / bird chillies (optional, if you like it more spicy)
5 pc shallots, chopped
2 gloves garlic, chopped
1 tsp sugar (optional)
1 tsp salt or to taste

Spicy Fried Fish with Eggplant

One more recipe from eggplant, a cheap vegetable and available anytime, anywhere. With this recipe, you will get a complete side dish which contains vegetables, fried fish as well spicy sambal.

Just eat it with hot rice, it tastes good especially for chili lovers :-).

Instructions

Wash the eggplant/aubergine, let the outer skin intact, cut in small dice & put aside.
Heat 200 ml oil in a frying pan over a medium-high heat. Fry the eggplant till golden brown (take about 5 minutes).
Set aside to drain
Clean the fish, cut into pieces if you use a large fish, rub around with salt and half of lime juice. Rinse under cold water and pat dry with kitchen paper.
Heat the remaining frying oil (add oil if necessary), fry the fish until both sides are golden brown. Set aside to drain.
Prepare and peel off all ingredients for the paste, cut in smaller pieces if necessary.
Put all ingredients for the paste in a blender or wet mill and blend until smooth. (If necessery add a little bit oil to help the blending process).
Blend until smooth.
Heat 2 tbsp oil in a wok or big skillet/frying pan over medium heat. Saute the paste & stir all the time until the paste fragrant & almost cooked (about 3-5 minutes).
Add chopped tomatoes and kaffir-lime leaves. Saute until sambal is done and the texture becomes scrambled.
Add the fried eggplant/aubergine, stir to mix. Adjust the seasoning, add salt & sugar to taste.
Squeeze the remaining half of lime and stir to mix. Last but not least add the fried fish, stir carefully and remove from heat. Serve hot with rice.