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.

  • 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)
  • 2 red chillies, sliced diagonally
  • 1 medium red onion, sliced into rounds
  • 1 sprig coriander leaves
  1. Season the fish with salt and pepper
  2. Beat the egg yolk lightly and smear it on both sides of the fish
  3. Sprinkle the cornflour over the fish
  4. Heat the oil in a wok and fry the fish until golden. Remove to a plate.
  1. Remove all the oil from the wok except 2 tablespoons full
  2. Drop the onions, garlic and fermented soy bean paste into wok, stir fry until fragrant
  3. Add in ginger and stir fry, then add the sliced mushrooms. Pour in the water and vinegar. Add the sugar, stir gently.
  4. Pour in cornflour and water mixture and let simmer
  5. Toss in chillies and sliced onions. Pour over the fish.
  6. 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)