Sagor Catfish Roe Masak Lemak Cili Api

Ingredients

1. Sagor Catfish roe
2. Lime
3. Young mango
4. Small eggplant
5. half inch of turmeric
6. Bird's eye chili
7. Coconut, grated
8. Assam keping (sliced tamarind)
9. Water
10. Salt

Method

1. Soak fish roe with lime juice
2. Slice young mango and the small eggplant
3. Finely pound turmeric and chili
4. Squeeze grated coconut to get the 'santan' milk
5. Heat pot and put in pounded turmeric and chili
6. Put in mango slices and eggplants. Pour a little bit of water just enough
7. Pour in coconut milk and assam keping (sliced tamarind)
8. Put in fish roe and cook to boil. Flip the roe to ensure proper heat coverage
9. Adjust taste with salt necessarily
10. Ready to be served

Thai Style Deep Fried Fish with Fish Sauce

A simple and easy to prepare dish which is delicious and favorited by most of my family members. You should give it a try!

Ingredients:
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1. Seabass or any fish, butterfly cut
2. Turmeric
3. Salt to taste

Sauce:
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1. Onions
2. Tomatoes
3. Chillies
4. Fish Sauce
5. Light Soy Sauce
6. Sesame Oil
7. Apple Cider Vinegar,
8. Lemon Juice
9. Sugar to taste

Salads:
1. Any salads.
2. Onion Springs
3. Celery leaves

Method
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1. Slice salads ingredients and keep it a side.
2. Slice onions, tomatoes & chillies and keep in a bowl.
3. Pour in fish sauce, soy sauce, sesame oil, apple cider vinegar, lemon juice and sugar. Let it soaked while preparing the fish
4. Pour turmerics and salts onto fish and mix well. Deep fry till one side turned golden and flip. Once crunchy, serve on the fish sized oval plate
5. Spread the sliced salad ingredients on top of the fish.
6. Pour the sauce prepared on top of fish and salahs.

Now it's ready to be consumed. Happy Trying!

Thai Style Steamed Fish

Ingredients

1. A fish preferably Barramundi or Snapper (Siakap or Jenahak/Ikan Merah)
2. galangal (lengkuas)
3. lemongrass (serai)
4. ginger (halia)
5. green indian onion 
6. garlic
7. A cup of water (250 ml)
8. tamarind (asam jawa) or bottled preserved asam boi
9. sugar and salt for taste
10. carrot
11. tomato
12. celery & spring onion.

Remove scales, weed and clean the fish. Remove the stomach and half slice the flesh to make it easier for the cooking scents to permeate the fish.

Finely slice galangal, ginger, lemongrass and garlic. Crush tamarind or preserved asam boi in water until thick. Add a little sugar and salt to taste. Make sure it is sour so it does not get diluted with the water seeped out of the fish.

Place fish on a plate dishes. Pour the water that had been dissolved with tamarind or asam boi on the plate together with the sliced galangal, lemongrass, ginger and garlic. Also add chopped tomatoes and carrots on the plate dishes along with the soup earlier.

Steam fish for 15-20 minutes (depending on the size of the fish). When the fish is cooked, sprinkle with sliced spring onions and celery to serve.