|Previously on Kitchen Tigress, in the episode on Kueh Bengka Ubi in 90 Seconds, Mac wanted to eat fish.|
|Ikan, which means fish in Malay, is Mac's favourite food. 'Wai doesn't shee kook ikan?' she wondered wistfully.|
|Suddenly, there was something in the air. *sniff sniff* 'Fee-fi-fo-fum . . . feesh! I smell the blood of . . . feesh! Ikaaaaan!'|
|Is KT cooking fish? Oh yes, she is!|
Mac waited anxiously. 'Wai is shee taking so 'ong? 'urry up!'
|Finally, KT was done. 'Do you want some fish, Mac?'|
'Ai wan! Yes, yes! Ai wan feesh!' Mac nodded her head so fast it was a blur.
|'There you go, Mac, your all-time favourite.' .... .... . . . ..... ..... .... ... ..|
.... .... ...
|'Oh boo hoo hoo, ai don't eat chilli!' ..... ..... ... ........ .. . . .. . . . . .. . ... ..|
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|IKAN TEMPERA (NYONYA SWEET & SOUR FISH)|
Source: Adapted from Cooking for the President
(Recipe for 4 persons)
500 g fish
parang (wolf herring), cut crosswise 8 cm wide; or tinggiri (batang or Spanish mackerel), cut crosswise 3 cm thick; or 2 small pomfret¼ tsp salt
5 tbsp vegetable oil
150 g shallots, peel, wash and cut lengthwise 3 mm thick
1 red chilli, wash and cut diagonally 4 mm thick
1 green chilli, wash and cut diagonally 4 mm thick
150 g tomato (1 medium size), wash and cut into wedges 1½ cm thick
3 tbsp light soya sauce
3 tbsp Chinese white rice vinegar
½ tsp dark soya sauce
5 tsp sugar
stir with vinegar, light and dark soya sauce till dissolved300 ml water
Wash fish and dry with paper towels. Sprinkle evenly with salt. Pan-fry in hot oil over medium-high heat till golden brown. Transfer to a plate. Remove oil, leaving about 2½ tbsp. Stir-fry shallots till light brown. Add chillies and tomato. Stir-fry till soft. Return fried fish to the pan/wok. Drizzle with half of soya sauce mixture. Let fish sizzle for a few seconds. Flip over. Repeat drizzling and sizzling. Add water and bring to a boil. Reduce heat to medium-low. Simmer gently, drizzling top of fish with the sauce from time to time, till fish is saturated and flavourful, about 3 minutes. Taste and adjust seasoning if necessary. Sauce should be full-bodied, mildly sour and subtly sweet. Serve hot or at room temperature.