INTRODUCTION
I got this recipe from the internet. Like many others, I made some modification and, to my liking, my second son likes it a lot. In fact, I believe that all my sons love it as they do not usually eat fish but, due to the sauce, each one of them was wiling to eat a whole piece of fish on his own.
The sauce can be eaten with fried fish or even chicken. Me, personally, I prefer fried fish.
INGREDIENTS
The Fish
Preferably
tenggiri (mackrel)
ikan merah (red snapper)
ikan bawal (pompfret)
ikan kurau (threadfin fish)
1. coat the fish with tumeric powder and salt.
(note: use just enough tumeric powder and salt.)
2. Fry the fish
The Sauce
3 cloves of garlic - mince them
4 small onions - mince them
3 tablespoons of chilli paste/ chilli boh
1. heat up the pot.
2. put in 5 tablespoons of oil. (I prefer Corotina)
3. put in the garlic and onions
4. (once 3 seem to have lost their original feature) add in the chilli paste / boh
5. stir until the chilli starts to curdle
1 inch of ginger - cut them into thin sticks
1 bunga kantan - slice thinly
1 lemongrass - bruise it
2 big onions - slice them thinly
6 chili padi - take out the seeds and slice them thinly
1 red chili - take out the seeds and slice them thinly
1 cup of water
3 tablespoons of tomato sauce
4 tablespoons of chilli sauce
1 tablespoon of oyster sauce
1 tablespoon of fish sauce
salt and sugar to taste
6. add in all the above ingredients into the mixture
7. leave until it boils.
8. stir once in a while.
SERVING SUGGESTION
You should eat this with hot rice. Nothing is nice if it is not hot but this does not mean that it should be piping hot.
You could also serve vegetable cooked in the simplest manner together with Satar or Otak-otak.
