This recipe can be found in so many Asian countries. Many peranakan people also regard this dish as their own. Due to the intermarrying of different races, this dish has found its way into the homes and stomachs of Eurasians and stayed there to this day.
4 pieces Spanish Mackereal or red snapper
Salt and white pepper
1 teaspoon cornflour.
Pat fish dry after washing. Season with salt and pepper.
Fry the fish in a little oil in a hot pan. Set aside.
10 shallots (size of small limes), peeled and pounded coarsely
2 garlic cloves, finely diced
1 inch ginger, julienne
2 red chillies, sliced
1 tablespoon taucheo (Fermanted soy beans), ground to a paste
1 tablespoon sugar
150ml tamarind water (1 teaspoon of assam jawa paste dissolved in hot water)
coriander leaves
Heat 3 tablespoons of oil in a skillet and saute the onions and ginger and 1 sliced chilli over medium low heat for 2 minutes. Add the garlic, followed by the taucheo and cook for another 30 seconds. Add the sugar and assam juice and 3/4 cup of water. Mix well. Simmer on low heat for 1 minute longer. Add the coriander leaves and other sliced chillie. Taste and adjust the seasonings if need be.
Pour over the fried fish.
Note: The taucheo (fermented soy beans) can be quite salty so add salt only if you need to quite sparingly. I always like eating this dish the next day as the flavours have blended and it is quite wonderful.
Comments