Image pending

  • 1kg ikan belanak (mugilidae) blue-spot mullet, atau, blue-tail mullet
  • 200g young ginger
  • 100g garlic
  • 3 red chillies
  • 3 green chillies
  • 5 cm (2 in) fresh turmeric
  • 100ml vinegar
  • salt and sugar to taste
  • oil for frying
  1. Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
  2. Slice ginger and garlic.
  3. Remove seeds and cut chillies into quarters.
  4. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garlic till golden brown. Add vinegar, salt and sugar to taste. Add red and green chillies and simmer for five more minutes.
  5. Reduce heat further and ease in the fried fish.
  6. Cover wok and remove from the heat.
  7. Remove cover and let the dish cool before *storing.
*There is no mention of useable storage time on this food item. Until followed up I would suggest a three day period refirgerated