Now over to Nava…
Lets go ahead with her post
Thanks Ann. Thank you for the beyond boundaries virtual friendship and thank you for your time for coming over to nava-k.com to comment. More importantly, thank you for this guest post. Oh-gosh, I sound as though I am giving an honorable speech for winning an Oscar award (just kidding), that aside, really, I sincerely appreciate the sincere gesture from you to me. Before anything else, let me say that I admire how effortlessly you bake. Definitely rare from my side, I can’t help but admire all those beautifully baked and stylishly presented cakes, desserts and confectioneries you have shared so far in Ann’s Little Corner. I am aware there will more on the way. So, keep going Ann. Love your spirit and roger to that.
Now, as for the recipe, I actually took at least a few hours to dig up the multi-level recipes I have piled up. Well, like, if not all, some bloggers, time and writers block are the reasons why 100 over recipes have not been shared. Also, can you imagine how it would have been trying to search for the corresponding pictures between the thousands spilling over in my collection? Nang! As organized as I am or I like to believe I am very well organized, sorry to say, it happens. Anyway, at this juncture, I am done with deciding on which recipe I should share. It’s a typical Malaysian dish considering I am a true typical Malaysian as well, additionally, a great one to create awareness among followers and readers to find out what’s different with Malaysian dishes. Of course, obviously, nowadays, there are plenty of Asian fusion recipes, still, this Ikan Tiga Rasa, aka Fish in Three Flavors is unique, though it may not come on as a special dish. Nevertheless, if you fancy a simple appealing spicy and tangy fish dish bolstered with tad bit of palm sugar sweetness, this recipe is for you. Enjoy ladies and gentlemen.
Ikan Tiga Rasa
4 Ikan Kembung (said as Mackerel) or any other firm fish – clean, de-gut, leave the head on and score on both sides. Gently mix with a tiny bit of salt.
7 shallots – chopped
1 tsp ginger paste
1 tsp garlic paste
1 ½ tbsp (or as needed) dried red chilli paste (blended/grounded red chillies)
1 tsp turmeric/kunyit powder
¼ cup vinegar
Crushed palm sugar/ gula Melaka – as per taste or to cut through vinegar sharpness.
¼ cup water
Salt as per taste
- Deep fry fish on both sides, remove and keep aside.
- Leave about 4 tbsp of oil in the same wok. Saute shallots, ginger paste and garlic paste.
- Add chilli paste and turmeric powder
- Stir and cook over low heat till aromatic and oil splits.
- Pour in vinegar, season with palm sugar and salt.
- Stir and cook to thicken gravy. Pour in water – more for more gravy. Stir and simmer.
- Add fish.
- Stir for a couple of times and off the heat.
- Let it sit for ½ hour for the gravy to be absorbed into the fish before serving.