Recipe Ingredient
- 1 kg fish fillet or small whole fish (eg 'chee ya hu')
- 2 tsp salt (or according to taste)
- Oil for deep frying the fish
- 30g (5cm) fresh turmeric root, sliced thinly
- 4 tbsp cooking oil
- 100g young ginger, sliced thinly
- 100g garlic, sliced thinly
- 30g (3) red chillies, seeded and quartered
- 30g (3) green chillies, seeded and quartered
- 250ml vinegar
- 8-10 tbsp sugar
- 2 tsp salt, or according to taste
- 1 tbsp sesame seeds, roasted
- Turmeric powder
- Cili padi (depending on spiciness)
Instructions
- Clean and cut fish and season with salt and turmeric powder. Deep fry the fish until golden. Drain oil from fish and set aside. If you want a crunchier bite, you can fry the fish using a stronger flame.
- Fry turmeric slices in 4 tbsp oil until the oil turns yellow. Discard the turmeric.
- Using the turmeric oil, fry the ginger and garlic until golden brown. Leave aside to cool before adding the red and green chillies, vinegar, sugar and salt to taste.
- Lastly, add in the fried fish. Serve garnished with sesame seeds.
- Best served the next day as the flavours will develop overnight. If not consuming immediately, keep it submerged in the vinegar solution in a clean glass jar; it keeps well for about a week at room temperature and longer in the refrigerator.
