Celine Marbeck describes this effectively as having influences of Thai and Chinese style processing. The flavours are identifiable. It's a dish seen predominantly in the home and rarely in a restaurant.
Ingredients:
- 600g whole pomfret or filleted red snapper
- 1 tsp salt
- 1 tsp pepper
- 1 egg yolk
- 2 tbsp cornflour
- oil for deep frying the fish
Ginger sauce:
- 5 small red onions, peeled and chopped
- 6 cloves of garlic, peeled and chopped
- 1 tbsp fermented soy bean paste (taucheo) finely mashed
- 2 tbsp root ginger, peeled and sliced thinly into strips
- 2 tbsp dried mushrooms, presoaked and sliced thinly into strips
- 4 tbsp water
- 2 tbsp vinegar
- 2 tbsp sugar
- 1/4 cup water & 1 tsp cornflour (mixed together and set aside)
Garnish:
- 2 red chillies, sliced diagonally
- 1 medium red onion, sliced into rounds
- 1 sprig coriander leaves
Method:
- Season the fish with salt and pepper
- Beat the egg yolk lightly and smear it on both sides of the fish
- Sprinkle the cornflour over the fish
- Heat the oil in a wok and fry the fish until golden. Remove to a plate.
Sauce:
- Remove all the oil from the wok except 2 tablespoons full
- Drop the onions, garlic and fermented soy bean paste into wok, stir fry until fragrant
- Add in ginger and stir fry, then add the sliced mushrooms. Pour in the water and vinegar. Add the sugar, stir gently.
- Pour in cornflour and water mixture and let simmer
- Toss in chillies and sliced onions. Pour over the fish.
- Garnish with sprigs of coriander.
Serve with rice.
Ref:
www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)
