THAI SPICY SOY FISH

Surprisingly tasty fish dish cooked this way. Rather easy to prepare yet it is so appetizing serve with rice. It may look very spicy with chilli flakes but the spiciness is acceptable. Add more next time if you feel that this portion isn’t spicy enough for your taste buds.

I have used lemon sole fillet but other good substitutes are horse mackerel [ikan tenggiri blocks], threadfin [ikan senangin], cod or seabass.

Recipe adapted from Home Cooking Magazine [March 2002]
Ingredients
2-3 pieces [100 gm] white fish steaks or lemon sole fillet slices
2 tbsp oil
2 tbsp minced ginger
2 tsp chilli flakes
4 tbsp light soy sauce
3 tbsp water
3 tbsp sugar

1. Marinate fish pieces with some pepper and coat lightly with some cornstarch.
2. Heat oil in a non-stick pan and fry fish until golden brown and cooked through. Place on serving platter lined with finely shredded big onions [optional].
3. Heat a little oil in pan, sauté ginger and chilli flakes until aromatic. Pour in the remaining seasoning ingredients. Bring to a bubbly boil and simmer for a few seconds until thickens.
4. Pour over fried fish.
5. Serve immediately with piping hot steamed rice.