Popped into the local market earlier today and ended up purchasing this 12 inch long threadfin called Ikan Senangin in Malay or Ma Yau Yu in Cantonese .
Was torn between a mammoth , more meaty specimen costing MYR 30 . I really wanted the larger one but since the smaller one was way fresher , with a visible blueish tinge and clear eyes , while the bigger one looked like it was on the way to having cataracts yeah I reluctantly settled for this at MYR 16 .
If I seem to be extra fussy over the freshness , it's because I intend to deep fry it and if the fish has been treated to some " sei yan chap " to preserve it's shelf life , I will never be able to produce what I did below.
The skin will be ripped off and my pride as a home chef will be tossed into the jamban lah so to speak .
Anyway , here's how I do it .
Ingredients needed :
half a wokful of Malaysian palm oil , 6 slices of old ginger root , salt , soy sauce
How to :
1. Gut , scale , wash , dry , then salt the fish liberally
2. Heat the oil till it smokes
3. Stuff half of the ginger slices into the belly cavity and deep fry till you can easily lift off the frying side of the fish from the wok , with your wok ladle .
4. Turn to the other side , add the rest of the ginger slices and continue frying till it is golden yellow
5. Remove the fish , allow the oil to drain , then arrange it onto a serving platter
6. Use back the hot fish oil and spoon it over the fish . ( This technique makes it more tasty and moist . If you skip this , the meat will be drier )
7. Toss some soy sauce over the oil puddle which has collected into a pool below the fish . You may occasionally spoon the oil and soy sauce mix over the meat as you are eating it
7. Best enjoyed with steamed white rice
Location : Penang
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