To make Rempah Fish you will need

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 1 tablespoon fish paste
  • 1 red chilli pepper, seeded and very finely chopped
  • 450 g (1lb) firm white fish fillets, such as cod, halibut or haddock
  • Vegetable oil for frying
  • 1 onion, grated
  • 4 Kaffir lime leaves
  • 300 ml (½ pint) water
  • 2 tablespoons rempah or red curry paste
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds, crushed
  • 4 spring onions, finely sliced
  • 1 clove garlic, finely sliced
  • Lime juice


Right, first mix together the fish paste and chilli and spread over the fish fillets. Cut the fish into slices.

Heat 2 tablespoons oil in a pan and sauté the onion for 5 minutes, until softened. Add the lime leaves, water and rempah or red curry paste. Bring to the boil, stirring. Throw in the fennel, cumin and coriander seeds. Simmer for about 7 minutes so that you have a delicious coating for the fish. Crisp fry the spring onions and garlic in a little oil. Put to one side.

In a separate pan or a wok, fry the sliced fish in a little oil for 2-3 minutes, until it is tender. Drain off the oil, pour over the sauce and simmer gently for a couple of minutes until it is heated through. Add lime juice to taste and garnish with the spring onion and garlic.