Whenever my husband comes home with freshly caught fishes from his fishing trip, I have to quickly search for recipes that are suitable to cook them.
According to him, different fishes require different cooking methods to make them taste good. For Threadfin [Ma Yau Yee or Ikan Senangin], it has to be fried if it is small and not by steaming for better meat texture and flavor. This piece of fish weighs about 900 gm. It’s a big one and I had to cut it into 2 for easier frying. Luckily, I had a good non-stick pan for frying and to prevent the oil from spluttering all over the stove, I covered the pan with greaseproof paper [so that my kitchen would not be greasy].
I used red braised sauce [hoong sau sauce ingredients] to cook this dish but I didn’t braise the fish with the sauce. Instead, I cooked the sauce separately until aromatic and thick, then pour it over the fried fish. This way, the fish edges especially around the slits stay crispy.
1 whole fish [about 600 gm] – cleaned and cut narrow slits on both sides
2 pieces dried mushrooms – soaked and cut strips
3 cloves garlic – sliced
1 red chilli – seeded and cut strips
1 stalk spring onions and coriander leaves – cut 1 inch lengths
Braising Sauce [Combined]
2 tbsp light soy sauce
2 tbsp black vinegar
2 tsp brown sugar
Dash of pepper and salt to taste
- Heat a non-stick wok with 2-3 tbsp oil. Put in the fish pieces to fry until brown and cooked on both sides. Remove and place on serving platter. Remove excess oil.
- Using the same wok, sauté garlic and the white portion of the spring onions until fragrant and slightly brown.
- Add in the mushrooms and chilli. Pour in the sauce ingredients, bring to boil until bubbly.
- Pour sauce over fried fish and garnish with spring onions and coriander leaves.