It’s been six days and we are patiently still waiting for something positive about MAS MH370. Again, new possibilities and new theories yet nobody can nail down on: "What actually took place and where is the plane?". I personally don't know any of the passengers who flew on the plane yet it’s painful to hear and see; loved ones and relatives tearing, sobbing and hoping. We've keeping our fingers crossed and with the rest of the people in the world, we are praying for the save return of the plane: "Oh God, please answer our prayers".
Now over to the recipe. I usually prefer local catch; reasonably priced and fresh. Of course, you can opt for other types, firm fish suitable for grilling. Grilling again depends; on the BBQ pit, in the oven or over portable grill on the stove. For the dip, I added taucheo; fermented soy paste. Needless to say, it accentuated a hint of saltiness and merged well with the rest of ingredients.
Credit: Yuen Chun
Simply cooked and without frills, the grilled fish and dip had a good burst of Asian flavours.
4 pieces of ikan kembung/fish - wash, pat dry and rub tad bit of salt all over.
For the taucheo chili dip
2 fresh red chilies
** pound/process roughly
1 tsp taucheo
Lime juice - as needed
Sugar - as needed
White part of spring onions - as needed (sliced/chopped)
1-2 tbsp of hot water
Pour a bit of oil in a heated portable grill. .
Grill fish on both sides till cooked; light brown in color yet still tender and moist.
Remove and keep aside.
Mix the ingredients for the dip and serve together.
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