Thursday, January 21, 2010


A spicy and sour sauce mixed with semi-fried sliced mackerel for those who love spicy food. Goes well with white rice.


2 pieces of Spanish mackerel or tenggiri fish
1 tbsp preserved soy beans (taucheo ), mashed
1 clove garlic, chopped finely
1 small piece ginger, chopped finely
1 red chilly, chopped
5 tbsp tamarind juice (Assam juice)
1 tbsp dry sherry
2 tsp sugar


  1. Coat fish with a little soy sauce and fry until cooked.
  2. Set aside.
  3. To make the sauce
  4. Heat up wok with a little oil.
  5. Fry garlic, ginger and red chilly until aromatic.
  6. Add in preserved soy beans, tamarind juice, dry sherry and sugar until fragrant.
  7. Add in a little water with cornstarch to thicken the sauce.
  8. When sauce boils, add in fish.
  9. Coat well.
  10. Sprinkle with coriander leaves on top the fish.


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