Tenggiri Batang in Soy Sauce

Tenggiri in Soy Sauce Recipe

Servings: 4-6

INGREDIENTS:

• 1/2 cup cooking oil  
• 1 red onion thinly sliced 
• 2 thin slices of ginger
• 3 red bird's eye chillies/chilli padi (optional)
• 2 lemongrass bruised
• 3 cardamom seeds
• 2 star anise
• 2 tbsp dried chilli paste
• 1 cup of water
• 30 gm glass noodle soak in water to soften

(A) MARINATE:

• 4 steaks Tenggiri Batang fish (450 gm)
• 1 tsp salt
• 1/2 tsp turmeric powder

(B) SOY SAUCE MIXTURE:

• 2/3 cup sweet soy sauce/kicap manis (185 ml)
• 1 tbsp white vinegar
• 1 tbsp coarse black pepper powder

(C) BLEND:

• 5 shallots, peeled (40 gm)
• 3 cloves garlic, peeled (20 gm)
• 1/2 inch ginger (5 gm)
• 1/4 cup water

DIRECTIONS:

1. Mix all ingredients A in a mixing bowl. Marinate fish for 10 minutes.

2. Heat the oil in a wok. Fry fish until just lightly browned. Remove from wok and set aside for later use.

3. Reserve about 3 tbsp of the frying oil in the wok and reduce heat to medium low.

4. Add cardamom seeds, star anise, lemongrass, sliced onions and ginger slices. Stir-fry until fragrant.

5. Next, add blended ingredients (C) and chilli paste. Stir-fry until oil starts to separate.

6. Add soy sauce mixture (B). Stir and bring mixture to a simmer.

7. Add 1 cup of water (add more if needed) and let it come to a boil.

8. Lastly, add fried fish, rehydrated glass noodle and chilli padi. Let cook for another 3-5 minutes.

9. Off heat and serve.

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