Sweet and Spicy Mackerel Fish (Ikan Tenggiri Masak Kicap)

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust chili level to your preference.

• Serve immediately with hot white rice.

• Can use other types of firm white fish.

• Add bell peppers for extra flavor and color.