Thursday, December 11, 2014

Fried Fish with Soy Sauce

How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish  (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).

For the fish
1 black prompret/bawal hitam - clean, de-gut and pat dry.
1 tsp corn flour
1/2 tsp rice flour
Oil for frying
Salt and pepper for taste
Spring onion for garnishing

For the sauce
1 inch ginger - remove skin and slice into thin long stripes
1 tbsp dark soya sauce
1 tbsp sweet soy sauce
Drops of sesame oil
Salt (if needed)

Dust fish with corn flour and rice flour, and season with salt and pepper.
Heat enough oil and deep fry fish.
Remove and place on a serving plate.
Drain off excess oil from the wok and leave about 2 tbsp.
Fry ginger till crispy.
Remove and keep aside.
Pour dark sauce and sweet soy sauce in the same oil.
Stir and pour a few tbsps of water.
Simmer and pour over fried fish.
Top with fried ginger, drizzle sesame oil and garnish with spring onion.

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