Ikan masak cili kering (Dried chilli ginger fish)
Serves 4
Easy
Prep:
Cook:
The meaty texture of the fish stands up well to the sweet, spicy sauce in this Malaysian classic
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- 2 tsp cornflour
- 1 tbsp butter
- 500g skin-on cod filletschopped into 3cm chunks
- 1 tsp white pepper
- 3 tbsp vegetable oil
- ½ tsp garlic paste
- 1 tbsp ginger paste
- ½ tsp chicken powder
- ½ tsp soft dark brown sugar
- 1 tbsp oyster sauce
- 2 tsp dark caramel sauce
- 2 tbsp shaoxing wine
- 3 round shallotscut into thirds
- 5g gingercut into matchsticks
- 10 whole dried kashmiri chilliesstalks removed, roughly chopped
- 4 spring onionshalved lengthways
- 2 tbsp crispy fried shallots and oilto serve
Nutrition: per serving
- kcal291
- fat14g
- saturates3g
- carbs14g
- sugars8g
- fibre4g
- protein24g
- salt0.9g
Method
step 1
In a small bowl, mix the cornflour with 3 tbsp of water to form a paste.
step 2
Heat a large frying pan over a medium heat. Add the butter and, once melted, add the cod with ½ tsp of white pepper. Fry for 5 mins, stirring to make sure the fish is cooked and starting to brown, then remove from the pan.
step 3
Add 2 tbsp of oil to the same pan. Once hot, cook the garlic and ginger pastes for 30 seconds, then add 300ml of boiling water and cook for 5 mins over a high heat, stirring often. Add the remaining ½ tsp of white pepper along with the chicken powder, sugar, oyster sauce and caramel sauce. Mix in the cornflour paste and continue to stir until you have a thick sauce. Turn down the heat to medium, return the fish to the pan along with the wine and cook for 5 mins.
step 4
Meanwhile, in another small frying pan, put the remaining 1 tbsp of oil over a medium heat. Fry the shallots, ginger, chillies and spring onions, stirring often, for 5 mins. Transfer the mixture into the pan with the fish, stir to combine and serve immediately with crispy fried shallots and oil to garnish.
