Ikan Tempera (Nyonya Sugariness & Sour Fish)
Selasa, 10 November 2020
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Ikan Tempera is the Nyonya version of sweetness & sour fish.
Anything fried as well as topped amongst a sweetness & sour sauce is good, right?
IKAN TEMPERA
(NYONYA SWEET & SOUR FISH)
500 g fish
v tbsp vegetable oil
150 g shallots, peel, launder as well as cutting lengthwise iii mm thick
ane ruby-red chilli, launder as well as cutting diagonally iv mm thick
ane greenish chilli, launder as well as cutting diagonally iv mm thick
150 g love apple tree (1 medium size), launder as well as cutting into wedges 1½ cm thick
iii tbsp low-cal soya sauce
iii tbsp Chinese white rice vinegar
½ tsp nighttime soya sauce
v tsp sugar
1. Wash fish as well as dry out amongst newspaper towels. Sprinkle evenly amongst salt. Pan-fry inwards hot stone oil over medium-high oestrus till golden brown. Transfer to plate.
2. Remove stone oil from wok, leaving almost 2½ tbsp. Stir-fry shallots till low-cal brown. Add chillies as well as tomato. Stir-fry till soft.
3. Return fried fish to pan/wok. Drizzle amongst one-half of soya sauce mixture. Let fish sizzle for a few seconds. Flip. Repeat drizzling as well as sizzling. Add H2O as well as convey to a boil.
4. Reduce oestrus to medium-low. Simmer gently, drizzling peak of fish amongst the sauce from fourth dimension to time, till fish is saturated as well as flavourful, almost iii minutes.
5. Taste as well as adapt seasoning if necessary. Sauce should last full-bodied, mildly sour as well as subtly sweet. Serve hot or at room temperature.
(NYONYA SWEET & SOUR FISH)
Source: Adapted from Cooking for the President
(Recipe for iv persons)
(Recipe for iv persons)
500 g fish
parang (wolf herring), cutting crosswise 8 cm wide; or tinggiri (batang or Castilian mackerel), cutting crosswise iii cm thick; or ii small-scale pomfret
¼ tsp saltv tbsp vegetable oil
150 g shallots, peel, launder as well as cutting lengthwise iii mm thick
ane ruby-red chilli, launder as well as cutting diagonally iv mm thick
ane greenish chilli, launder as well as cutting diagonally iv mm thick
150 g love apple tree (1 medium size), launder as well as cutting into wedges 1½ cm thick
iii tbsp low-cal soya sauce
iii tbsp Chinese white rice vinegar
½ tsp nighttime soya sauce
v tsp sugar
stir amongst vinegar, low-cal as well as nighttime soya sauce till dissolved
300 ml water1. Wash fish as well as dry out amongst newspaper towels. Sprinkle evenly amongst salt. Pan-fry inwards hot stone oil over medium-high oestrus till golden brown. Transfer to plate.
2. Remove stone oil from wok, leaving almost 2½ tbsp. Stir-fry shallots till low-cal brown. Add chillies as well as tomato. Stir-fry till soft.
3. Return fried fish to pan/wok. Drizzle amongst one-half of soya sauce mixture. Let fish sizzle for a few seconds. Flip. Repeat drizzling as well as sizzling. Add H2O as well as convey to a boil.
4. Reduce oestrus to medium-low. Simmer gently, drizzling peak of fish amongst the sauce from fourth dimension to time, till fish is saturated as well as flavourful, almost iii minutes.
5. Taste as well as adapt seasoning if necessary. Sauce should last full-bodied, mildly sour as well as subtly sweet. Serve hot or at room temperature.