Oh dear me! Please, please my dear followers, hopefully, I hope you won't mind another fish recipe. I also promise to keep this intro short and sweet without dwelling on my same "home fishy story" I have already mentioned in Assam Fish Curry, Dory Fish Spicy Butter Sauce, or fried fish with chilli padi sauce or fried kembung with assam sauce. Therefore, considering too I don't have any other interesting fishy theory, let us move on, get going to this Fried Fish in Soy Sauce. Made with Cencaru (Torpedo Scad), one of our local affordable fish, fish was fried, then combined in a spicy sauce alongside capsicum. Capsicum is optional, in other words, you can leave it out, or perhaps you would like to add any other suitable veggie. If possible, tuck into this fish dish with loads of Rasam and Sodhi/Coconut Milk Stew, I am so certain you will love my suggestion. Okay bye, I shall be back with another post when time permits.
IngredientsFor the fish
3 medium size cencaru (gut and cut into 2)
1 tsp turmeric/kunyit powder
1 tsp corn flour
Salt to taste
Oil as needed
1/2 green capsicum (cut into bite sizes)
1/2 red capsicum (cut into bite sizes)
1 medium size onion (sliced)
5 garlic (diced)
5 birds eye chillies (cut into smaller pieces)
1 handful of spring onion (cut into 3 or 4)
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp lime juice
1 tsp sugar
For fishRub corn flour, turmeric and salt over fish.
Deep fry, remove and keep aside.
Leave about 2 tbsp of oil in the same work. Saute onion, garlic, chillies and capsicum.