CF 44/60 Fish Variety Street Foods as I Remember

2015-02-04
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Ingredients

Whiting

Tommy

Mackerel

Pomphret

Leather-Jacket

Method

When you have lived in Malaysia or South East Asia you find plenty of street food in the local diet.  The fish you see pictured are fried whiting: simply season the whole gutted fish with salt and pepper then lightly flour it and then fry it in some oil for few a minutes on each side. Serve with lemon/lime, with a serve of rice etc.

Tommy has been seasoned with salt pepper and hot sambal, rest it for about 10 minutes then simply fry it in some oil for roughly 3 to 4 minutes on each side. Once cooked serve with rice and a condiment as pictured or simply make a sweet and sour dish by frying some onion, ginger and garlic paste as well as slices of onion then add a couple of chopped tomatoes and few tablespoons of extra  sambal and vinegar, some sugar and check for seasoning and add diced peppers or spring onions for garnish and then serve.

Mackerel as shown in picture simply add to the pan 2 cups of your cooked homemade tomato sauce by adding into it a tablespoon of sambal and lower the cut pieces of Mackerel and simmer covered till the fish is fully cooked roughly 10 minutes it will however it will also depend on how thick is the cut fish and cook it accordingly. Some chopped tomatoes and sliced onions can also be added just 5 minutes before finish cooking. Check for seasoning and garnish with parsley, fresh coriander, and lemon wedges.

Pomphret is left whole, placed in a steamer on a plate with garnishes such as fresh coriander, spring onion, ginger and garlic and steamed for roughly 15 to 20 minutes depending on the size and thickness for the fish.

If you like meaty fish use Leather Jacket,  it would be great as sweet and sour, in sambal or simply with tomato. Enjoy!

Variations and My Story

My crowd-funded documentary ‘6 North’ journey begins in April, so I wanted you to experience some of these street foods with wonder as I experienced then during my childhood.  If you need me to elaborate the recipe further then don’t hesitate to get in touch with me as this page is simply a mouth-watering teaser for those who love fish like I do!  More often than not, the fish is left whole during cooking and the head part of some fish contains all the flavour and meat to satisfy those who understand and enjoy how tasty a fish meal can be.

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