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Chilli Soy Fish

A fishy day today. Hahahaha! Really a fishy day. Obviously because its a fish recipe today. A no-frill, humble and I believe one of the most loved Malaysian fish style. Must be spicy, salty and tangy until we want to feel the explosion of flavours on our mouth, throat and tongue right? Exactly! Then again, it is your food right to the number of birds eye chillies because these chillies, as small as they are, trust me, they can reap your tongue apart with their extreme spiciness. Other than that, all should be well and good for the rest of the ingredients. Fish deep fried, and the spicy, tangy and salty sauce. atop. Happy cooking love.

Ingredients
For fish
1 medium size siakap - score on both sides
1/2 tsp turmeric/kunyit powder
A pinch of salt
Oil for frying
Sauce
1 teaspoon of dark sauce
1 tablespoon of light sauce
1 teaspoon of sugar
½ lemon - extract juice
5 chili padi/birds eye chillies (cut into smaller sizes)
5 garlic - chopped
1 inch ginger - chopped
A handful of coriander (cut into smaller sizes)
Method
Lather fish with turmeric powder and salt.
Heat sufficient oil.
Deep fry fish, remove and keep aside.
Leave about 2 tablespoons of oil in the wok.
Sauté garlic and ginger. 
Add chili padi and the rest of the ingredients. 
 Pour ¼ cup of water.
Let it simmer.
Off the heat and stir in coriander leaves.
Pour sauce over fish and serve immediately.

Comments

  1. r u referring to turmeric powder for kunyit powder...coz i see tht u hv put saffron powder...correct me if im wrong...

    ReplyDelete
  2. Hi everyone,
    There's a mistake in the ingredient, it should be turmeric powder and not saffron powder. My apologies for that.

    ReplyDelete
  3. This is such a lovely way of fish fry!! Delicious!!

    ReplyDelete
  4. Looking Delicious. Fish in this form is new as i never included sauce. I can get that chinese food aroma and flavor. Kids will love this flavor

    ReplyDelete
  5. This looks delicious...Loved that spicy sauce over the fried fish,yummy!

    ReplyDelete

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