Spicy Fish Floss

Original Recipe by Amy Beh

Spicy Fish Floss

600g mackerel, cleaned

150-200ml thick coconut milk

2 tbsp oil

Seasoning

150-200ml thick coconut milk

2 tbsp oil

Seasoning

1 tsp salt or to taste

3 tbsp castor sugar

¾ tsp pepper

2 tbsp tamarind juice

Combined ground spices

4 cloves garlic

8 shallots

2 stalks lemon grass

2cm knob ginger

3 tbsp meat curry powder

Put the fish into a pot of boiling water until the fish is cooked. Drain well and flake the fish.

Heat oil in a wok and fry the ground spice ingredients until fragrant. Put in the flaked fish meat and fry over medium low heat until the fish meat is almost dry.

Add coconut milk gradually and continue to fry until the fish is dry and golden brown. Mix in tamarind juice and seasoning. Continue to fry and stir until the fish is completely dry. Remove and spread on a baking tray. Bake in the oven over low temperature (150°C) for 15-20 minutes. Stir constantly until the fish floss is dry and crispy.