This way of serving fried fish is my nephew's favourite. He loves the fragrant spicy, salty taste of the sauce which is quite oily but spread over plain white rice, it is yummylicious to him. This was cooked at my mum's kitchen [I wouldn't cook this dish in my kitchen because it is 'hot' in every sense to one's nostrils and kitchen].
Ingredients
1 ikan bawal emas [kum cheong] - cleaned and pat dry
[can use other types of fish like pomfret, senangin etc]
season with a little salt
10 small chilli - cut small pieces
enough oil to fry fish
some soy sauce to taste
- Heat enough oil in wok to fry fish until golden brown and crispy.
- Dish out on serving plate.
- Remove oil, leaving 2-3 tablespoons to fry cut chillies.
- Add soy sauce to chilli. Stir to mix. Off heat and scoop over fried fish.
- Serve immediately.
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