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Fried Fish in Chinchalok(rec n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Apr 07, 2011 11:40 am    Post subject: Fried Fish in Chinchalok(rec n pic) Reply with quote



A recipe created on-the-fly. Great with warm rice.. now our top best loved dish!

Ingredients
Grouper fish steaks(tail end)
*or any salt water fish. You can also use Black pomfret. Choose fish that has more meat.

Marinate for fish
1 tbsp sesame oil
3 tbsp corn starch

Sauce
2 tbsp chinchalok(fermented shrimps sauce)
1 tbsp fried bean curd*
1 tbsp garlic(chopped finely)
1 tsp sugar
2 pcs chilli padi(chopped)
1 tbsp chinese rice wine
100ml water

Method:
1. Marinate fish with sesame oil and coat with corn starch.
2. Heat up wok with oil, pan fry fish till golden brown and crispy.
3. Drain and place fish steaks on a plate.
4. Drain wok of the oil and leave about 20ml behind.
5. Pour the sauce in fry till it thickens.
6. Pour the cooked sauce over the fish, serve immediately.
7. Garnish with chopped spring onions (optional)

*About the Fried Bean Curd
I bought the dried bean curd in strips, deep fry in hot oil for 2 mins, drained and mash inside a ziplock bag. And kept this in an air tight jar. I use it as part of the cooking for several dishes.

This adds crunch to the sauce. If you don't add this, it won't alter the taste too much.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Tue Mar 31, 2015 11:01 am; edited 1 time in total
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Alannia
moderator


Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Apr 07, 2011 12:24 pm    Post subject: Reply with quote

Hi Gina,

The dried bean curd sticks is the one is the photo?
http://www.featurepics.com/online/Dried-Soya-Bean-Curd-Strips-847984.aspx

Thanks.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Apr 07, 2011 2:04 pm    Post subject: Reply with quote

Alannia

yes! Smile
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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