KUALA LUMPUR, April 5 ― This braised fish dish reminds me of trips back to my hometown, Kuching, during the holidays where I would look forward to dinner above the wet market.
If you’re scrunching your nose in distaste, do trust me when I say it’s not as horrid as it sounds. While the venue may sound uninviting, the divine, home-cooked food provides a healthy dose of satisfaction. I’m saying home-cooked because the place is really run by a family; the Mum runs the place and cooks, Dad takes the orders, while the son does the dishes! Now, isn’t that quite the domestic picture?
For this dish, I use cross-sectioned pieces of the “tenggiri” fish, also known as the Spanish mackerel. Not only do they taste good, this easily available fish option also provides a hefty dose of protein and selenium per serving ― really nutritious stuff!
Buying cut pieces of the fish saves you the trouble of cleaning and slicing the fish. Besides, it’s easier to buy them this way. Look out for firm pieces, as this indicates freshness. You can test this by gently pressing the meat with your fingertips, and this action should not leave an indent.
You wouldn’t be able to judge their freshness based on their eyes for cut pieces, but you should ensure that there isn’t any overwhelming fishy odour.
When purchasing fish, there’s a few things you should remember. It’s a good sign if the fish is surrounded with ice, or is at least lying on a bed of ice. However, do ensure they are not pulverised with water as this is usually a tactic used to mask the fact that they’re not very fresh, since the water gives the skin a shinier and less dry appearance.
Besides that, any source of heat such as direct light should not be in contact with the fish as this would not facilitate their conservation. These simple steps go a long way in helping you choose the best fish for your family. And when you can give these beauties a makeover in the taste department with recipes such as the one I have here, what’s there to lose?
Braised fish steak in sour plum, ginger and chilli
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves four people
2 medium sized Spanish mackerel (ikan tenggiri)
1 inch ginger, skin removed and finely sliced
4 sour plums, drained
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon vegetable oil
2 tablespoon boiled water
3 birds eye chillies, sliced at an angle
Coriander roughly chopped for garnish
1. In a small pan, add oil and then ginger. Saute ginger and chillies until fragrant over medium heat.
2. Add sour plum, light soy sauce, sugar, water and fish into the pan and simmer over low heat for about 5 minutes, turning the fish over after 2 minutes to cook the other side.
3. Turn off heat and transfer to a bowl.
4. Garnish fish with coriander.
