Easy Breazy Mackerel in Soy Sauce
The simple fried fish gets a makeover.
Good to Know
Mackerel is a great source of protein which aids in building tissues. It also provides your child the best chance of growing and developing to his full potential.
|500 g||mackerel (ikan kembung)|
|50 ml||cooking oil; for deep frying|
|1 teaspoon||turmeric powder|
|1 teaspoon||chilli powder|
|1 teaspoon||MAGGI® CukupRasa™|
|1 tablespoon||corn oil|
|1||yellow onion, thinly sliced|
|3 cm||young ginger, julienned|
|4 cloves||garlic, minced|
|2 teaspoons||coriander seeds, coarsely pounded|
|1 teaspoon||anise seeds, coarsely pounded|
|2 tablespoons||dark sweet soy sauce|
|1 piece||dried tamarind|
|2||red chillies, thinly sliced|
|30 g||spring onions, sliced into 5cm lengths|
|1 tablespoon||MAGGI® CukupRasa™|
Firstly, prepare the fish. Clean the fish by clearing out the stomach cavity and removing the gills. Cut several deep cuts across the fish on both sides to let it soak up the marinade.
To prepare the marinade, mix the turmeric powder, chilli powder and MAGGI® CukupRasa™ together.
Marinade the fish in the mixture for 10 minutes.
Next, heat up the cooking oil in a wok. Fry the fish until it turns crisp. Then, set it aside.
While the fish is resting, heat up the oil and sauté the onion, ginger, garlic, coriander seeds and anise seeds until its fragrant aroma fills the air.
Next, add in the dark sweet soy sauce, tamarind, red chillies, spring onions, water and MAGGI® CukupRasa™ for more intense flavours.
When the sauce is ready, add in your fish and cook for 2 minutes.
Serve over white rice and make sure to drizzle over some of that tasty sauce over your rice.