• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • A. marinate
  • 1/2 tsp - Fish curry powder,
  • a pinch - coarse salt,
  • 1/2 tsp - corn flour,
  • 1/2 tsp - light soy sauce (the type will determine final fish taste, do experiment),
  • 2 tbls - clean water (important).
  • B. garnish
  • 1 - chicken egg (medium to large size),
  • a pinch - grounded pepper,
  • 1 tbls - your favourite powdered milk,
  • 1 tbls - cooked water (no need to be hot).
  • C. Others
  • 1 - ripe and nice red tomato
  • 2 - sliced tenggiri/mackerel (3/4 to 1 inch) that is nice and solid
  • 1 tbls - canola/sunflower seed cooking oil


  1. In a bowl mix thoroughly the marinate. Pour marinate mix unto the two fishes and make sure it covers all sides of the fish. Leave for 15-20 minutes.
  2. Pre-heat frying pan (make sure both fish can sit in it). Pour cooking oil, once heated lower the fire (small to medium). Place fish in frying pan and leave for 5 minutes. At the end of 5 mins you should see the fat oozing out of the fish. Remove if you do not like it, otherwise it makes a very nice taste on fish. It should be slightly brownish. Turn over and leave for another 5 to 7 minutes (I suggest you experiment and see what taste you like by varying between this 5 to 7 mins. Put fish on serving dish.
  3. Pour the garnish mix into a bowl and beat thoroughly. Turn fire to medium. Pour into the same frying pan that was just used for the fish. Let the egg cook slightly then use a spatula and and scramble (break into smaller bits) the egg up. Pour 4 to 5 drops of light soy sauce and stir. Leave for about 2 mins while stiring in between. Dish out and place around the tenggiri and on top. Leave some of the tenggiri exposed to show the very light brown colour.
  4. Add cut tomato around if you have any.

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