Lum Chut is a Peranakan style dipping sauce for grilled or fried fish. This dipping sauce is sourish, sweet, a little spicy and aromatic which is very appetising. Simply good to serve with any grilled or fried fish.
I prepared this sauce to serve with fried Ikan Senangin. The original recipe uses this Lum Chut sauce for grilled Mackerel or Kembung fish but with this fried fish, it is as yummy-licious.
Recipe Source – Nyonya Flavours [modified]
Ingredients
2 whole hard-tail Mackerel or Kembung fish [I used Ikan Senangin]
Oil for frying
Lum Chut Dipping Sauce
50 gm [5] shallots – sliced thinly
1 tbsp sugar to taste
10 gm belacan – toasted
1 tbsp sambal belacan
1 tbsp light soy sauce
50 gm [5] small calamansi limes – juiced
- To make the Lum Chut Sauce – combine all the sauce ingredients in a bowl. Blend with a fork until sugar dissolves and sauce is smooth. Set aside.
- Heat oil in wok, pan fry fish until golden brown or cooked through.
- Serve immediately with Lum Chut Dipping Sauce.
Very easy, isn't?
I'm sharing this post with Cook Your Books Event #21 [March 2015] hosted by Joyce of Kitchen Flavours
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