By: Naz Rinn Chan

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Monday, 12-Feb-2007 05:38 Email | Share | Bookmark


1 big bawal hitam or 2 med size bawal hitam
1 onions, sliced thickly
3 cloves garlics, crushed
2 inch ginger
1 lemon grass
4 tblspn chillie paste
1 tblspn chillie sauce
1 tblspn tomato sauce
1 tlspn oyster sauce
carrot, sliced thinly
1/2 capsicum, slice
Tamarind (Asam Jawa), mixed with a little water
Salt and sugar to taste

1. Clean fish and rub with salt and tumeric powder. Deep fry. Keep aside.
2. Saute onions, garlic, ginger and lemon grass until golden and fragrant.
3. Add chillie paste, pour little water. Continue stir fry.
4. Add in tamarind juice.
5. Add in all sauces and continue stir fry. Add a little water and let cook for 5 mins.
6. Add salt and sugar to taste.
7. Put in carrots and capsicums, mix a little while.
7. Lay fish on a big plate and pour the gravy.

Ikan bawal hitam can be cooked in many ways you like. Sweet sour is just another common one. What makes it different from one to another is the ingredients in the gravy..the above is my way of cooking it this time since those are the only ingredients left. Some may like to put cubed pineapple or green apple to bring out extra sweet sourness. All is up to you..indeed !!!

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