13 November 2010

Ikan Kembung Rebus Goreng


This is hubby's favourite fried fish. I don't know what it's called in English. Is it called slimy mackerel? It's called " suk yuee " in Cantonese, so hubby told me it's called " familiar fish ".

" suk = familiar " , " yuee = fish "

Can really give me heart attacks sometimes........


The reason I post this is because the fish monger in the wet market taught me a way to clean this fish. I told her I don't like the bitter taste of the internal organs, so she removed the head and tail for me. 

Then she told me to wash the fish lightly in a big bowl filled with water like above and not in running water which I usually do, in order not to flake out the meat. This is something really new to me and I like this method. :)


Then fry the fish as usual till cooked and crispy.

As for the dipping sauce ( which she taught me also ), just mix together 1 tsp of minced garlic, 1 tsp minced onion, 1 finely chopped chili padi and 2 tbsp rice vinegar or lime juice.

3 comments:

  1. How to make suk yue at home. Someone pls tell me, thanks.

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