Ingredients
-
Fish (prefer small whole fish) - 600
grams
-
Turmeric (shredded) - 80 grams
-
Ginger (shredded) - 120 grams
-
Garlic (sliced) - 1 tablespoon
-
Red and green chili - 2 each
-
White vinegar - 200 ml
-
Sugar - 8 tablespoons
-
Pinch of salt
-
Toasted sesame - 1 teaspoon
-
Cooking oil for deep frying
Method
-
Heat up cooking oil in a wok and
deep fry fish until golden brown in color, drain well and set
aside.
-
Leave 5 tablespoons of oil in the
wok, the stir in shredded turmeric until oil turn yellowish.
Discard turmeric and stir in ginger, garlic then sauté until
aromatic.
-
Leave oil to cool then add in red,
green chili, vinegar, sugar and salt, simmer gently to dissolve
the sugar.
-
Return fried fish into the wok and
let it stand for at least 15 minute. Garnish with toasted sesame
seeds and serve.
* This dish serve best after kept in
fridge for 1 day when the flavor is totally absorb into the fish.
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