Step-by-Step Instructions

1. 1.Prepare Fish Marinade

   Wash 5 pieces of mackerel fish with salt. Add 1 tsp ginger garlic paste, 1/2 tsp turmeric powder, 1/4 tsp salt, 1/4 tsp white pepper, and 1 tsp corn flour to the fish. Mix well to coat all fish pieces evenly. Set aside.

2. 2.Prepare Sauce Ingredients

   Julienne 1 inch ginger and slice 5-6 cloves of garlic. Slice 1 red onion. Slit 5-6 birds eye chillies (red and green). Slice 1 Holland onion into rings and chop some spring onion for garnish. Slice half a tomato.

3. 3.Fry the Fish

   Heat sufficient oil in a pan. Fry the marinated fish pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the fried fish and set aside on a paper towel to drain excess oil.

4. 4.Sauté Aromatics

   Reduce the oil in the pan, leaving about 2-3 tablespoons. Add the julienned ginger and sliced garlic. Sauté for 1 minute until fragrant. Add the sliced red onion and sauté until the onions turn soft and translucent.

5. 5.Prepare the Sauce Base

   Add 1 tsp chili powder and the slit birds eye chillies to the pan. Stir well for about 30 seconds. Pour in 1 cup of water. Add 1 tbsp oyster sauce, 1 tbsp chili sauce, and 3-4 tbsp sweet soy sauce. Stir to combine. Add salt to taste. Add the sliced tomato.

6. 6.Simmer Fish in Sauce

   Bring the sauce to a boil. Once boiling, carefully add the fried fish pieces into the sauce. Flip the fish over to ensure both sides are coated with the sauce. Cook for 1 minute, allowing the flavors to meld.

7. 7.Garnish and Serve

   Turn off the heat. Garnish the fish with chopped spring onion and Holland onion rings. Serve the sweet and spicy mackerel fish hot with white rice and a side dish of stir-fried long beans with egg.