Slow Cooker Singaporean Chili Fish Stew

• •1.5 lb firm white fish fillets (e.g., cod, snapper, halibut), skinless, cut into 2-inch chunks
• •2 tablespoon vegetable oil
• •10 medium dried red chilies, rehydrated and deseeded
• •4 medium shallots, peeled and roughly chopped
• •6 garlic cloves, peeled
• •1 inch piece fresh ginger, peeled and roughly chopped
• •0.5 inch piece fresh galangal, peeled and sliced (optional but recommended)
• •1 lemongrass stalk, tough outer layers removed, thinly sliced white part only
• •1 teaspoon belacan (toasted shrimp paste), crumbled
• •0.8 cup tomato ketchup
• •1.5 cup chicken stock or fish stock
• •2 tablespoon rice vinegar
• •1 tablespoon soy sauce
• •2 tablespoon palm sugar or light brown sugar
• •0.5 teaspoon salt
• •0.3 teaspoon white pepper
• •1 teaspoon sesame oil
• •1 large egg, lightly beaten
• •2 stalks scallions, sliced (green parts only), for garnish
• •0.3 cup fresh cilantro, chopped, for garnish

Instructions

1. 1

   Prepare the chili paste (rempeh): In a food processor or blender, combine the rehydrated chilies, shallots, garlic, ginger, galangal (if using), lemongrass, belacan, and 2 tablespoons of vegetable oil. Blend until a fine, smooth paste forms. Add a tiny splash more oil or water if needed to achieve a smooth consistency.

2. 2

   Optional (but recommended for deeper flavor): Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the prepared chili paste and sauté for 5-7 minutes, stirring frequently, until very fragrant and the oil starts to separate from the paste. This step enhances the flavors significantly. Transfer the sautéed paste to your slow cooker.

3. 3

   Add the sauce base: To the slow cooker, add the tomato ketchup, chicken stock, rice vinegar, soy sauce, palm sugar, salt, and white pepper. Stir everything well to combine with the chili paste.

4. 4

   Slow cook the sauce: Cover the slow cooker and cook on LOW for 3-4 hours to allow the flavors to meld and deepen.

5. 5

   Add the fish: Gently add the fish chunks to the slow cooker, ensuring they are mostly submerged in the sauce. Continue cooking on LOW for another 1 to 1.5 hours, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become dry or fall apart.

6. 6

   Finish with egg and garnish: Turn the slow cooker to the 'warm' setting or turn it off. Stir in the sesame oil. Slowly drizzle the lightly beaten egg into the hot stew while gently stirring to create delicate ribbons of cooked egg. Let it sit for a minute to set. Taste and adjust seasoning if necessary.

7. 7

   Serve: Ladle the Slow Cooker Singaporean Chili Fish Stew into bowls. Garnish generously with sliced scallions and fresh cilantro. Serve immediately with steamed jasmine rice or warm mantou (Chinese steamed buns) to soak up the delicious sauce.

Chef's Tips

• 💡Adjusting Spice: For a milder stew, deseed all the dried chilies before blending. For more heat, add a few fresh bird's eye chilies to the paste.
• 💡Fish Selection: Choose a firm, white-fleshed fish that holds up well to slow cooking. Cod, snapper, halibut, or even mahi-mahi are excellent choices. Avoid delicate fish that might disintegrate.
• 💡The Belacan Factor: Don't skip the belacan (toasted shrimp paste). It provides an essential umami depth that is characteristic of authentic Singaporean chili dishes. If you can't find it, consider a tiny dash of fish sauce, though the flavor will differ.
• 💡Don't Overcook the Fish: Fish cooks relatively quickly. Adding it in the last hour or so prevents it from becoming tough or falling apart completely.
• 💡Serving Suggestions: This stew is traditionally served with steamed white rice or fried mantou (Chinese buns) to mop up the rich, flavorful sauce.