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Monday, July 15, 2013

Spicy Soy Sauce Fried Fish

This way of serving fried fish is my nephew's favourite.    He loves the fragrant spicy, salty taste of the sauce which is quite oily but spread over plain white rice, it is yummylicious to him.  This was cooked at my mum's kitchen [I wouldn't cook this dish in my kitchen because it is 'hot' in every sense to one's nostrils and kitchen].



Ingredients
1 ikan bawal emas [kum cheong] - cleaned and pat dry
[can use other types of fish like pomfret, senangin etc]
season with a little salt
10 small chilli - cut small pieces
enough oil to fry fish
some soy sauce to taste
  1. Heat enough oil in wok to fry fish until golden brown and crispy.
  2. Dish out on serving plate.
  3. Remove oil, leaving 2-3 tablespoons to fry cut chillies.
  4. Add soy sauce to chilli.  Stir to mix.  Off heat and scoop over fried fish.
  5. Serve immediately.



8 comments:

Ivy Sew said...

Hi Kimmy,
It has been quite sometimes I didn't fry any fish. Most of the times I prefer to steam. Your dish just remind me to start frying fish again, hahaha...

Phong Hong said...

Hah! Hah! Hah! Deep frying in your mum's kitchen again :) Kimmy, I like fish prepared this way. Very appetizing with lots of cili padi!

Chef and Sommelier said...

Wow this is super spicy and therefore to me is super yummy and I super like it! :D

Alice said...

simple and nice
my kids would love this without the chilli :)

Kimmy said...

Hi Ivy, it's very fragrant and should look nicer if you use 2 colour small chillies [red and green].

Kimmy said...

Hi Phong Hong, I wouldn't do this in my kitchen. Mum's place okay cos' it's more open and spacious.

Kimmy said...

Hi Alvin, it's yummy and spicy if you eat it with the chillies and the soy sauce.

Kimmy said...

Hi Alice, for your kids, I think you can just add 1 red chilli which wouldn't be that spicy.

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