Wednesday, 11 November 2009
The One That Didn't Get Away
No. 3, Adeen, went fishing at a private pond in bangi and caught an ikan rohu. It was still wiggling when the picture was taken.
"I'll cook it if you clean it", said I
So he learned how to descale and gut a fish for the first time.
After a soak in tamarind juice, here it is marinated with salt, pepper and tumeric.
Coat with corn flour just before deep frying.
Out of the pond into the kuali.
When cooked to a golden brown, remove and leave for a while on kitchen paper to absorb excess oil. Arrange on serving dish.
Meanwhile prepare the sweet and sour sauce:
saute shallots, sliced onions, garlic, ginger, galangal, add thai chilli sauce and oyster sauce (agak-agak), chilli padi and chilli bangla, add some water and sugar, leave to boil, simmer, add freshly squeezed lime or lemon juice, thicken slightly with corn flour mixed with a little water, add quartered tomatoes, and coriander leaves.
Pour sauce on the fish.
To go with it, I whipped up a quick stir-fry of siew pak choy with beef slices .
Also had some seedless jambu air thai for cuci mulut.