Nyonya Belanda Hu [Fish]

It's a long time, I cooked fried fish in the house.  I always avoid frying fish or chicken in my kitchen.  Used to cook this kind of dishes at my MIL's house.  Very often, sometimes 2 to 3 times a week [my MIL's preference] until I got tired of cooking  and eating this dish.

Today, I bought a very fresh black promfret from my regular fish monger and thought I should use my 'golden brass' wok to fry the fish.  Turned out alright, the fish doesn't stick to the wok.  Looks like this wok is also good for frying fish, hehehe!.

The usual Belanda Hu [Fish] does not have big onions but I add it cos' I like the sweetness of the onions.  Usually, I eat more of the onions than the fish.

Verdict - the sauce is sourish, sweet and blends well with the crispy fried fish.  Good with steaming hot rice.

Recipe Source - Nyonya Flavours [modified]

Ingredients

2 slices of Kurau fish [300 gm] - I used 1 black promfret - cut several slits on both sides

1 red chilli - cut strips

1 spring onion - cut slantwise

1 big onion - sliced [optional]

3-4 tofu puffs - sliced [optional]

6 shallots - thinly sliced

6 cloves garlic - thinly sliced

1 piece [3 cm] cinnamon stick

20 gm tamarind pulp mixed with 250 ml water 

2 tbsp sugar

1 tsp salt

oil for frying

1. Heat oil in wok, fry fish until crispy and golden brown.  Dish up. Use the oil to fry shallots and garlic until brown or fragrant.  Remove excess oil.
2. Add in cinnamon stick then tamarind water and seasoning.  Add in tofu puffs [if using].  Bring to boil.
3. Add in onions and chilli.  Taste to adjust seasoning.
4. Add in spring onions.  Dish up and spread over fish.
5. Serve with rice.
   
   
   
   
   

Notes: you can add in the fish to the sauce when you add in the onions and chilli but I prefer the fish to be crispy.

I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours