Soy Sauce Fish is a simple but very delicious dish. I usually use golden snapper (jenahak) or grunt (ikan gerut) for this dish. However, I would say that golden snapper provides a sweeter dish than the grunt. But the golden snapper is more expensive than the grunt. This dish is best eaten with white rice.
Ingredients:
- 1/2 of a jenahak (fillet), about 500 g
- 3 inches ginger
- 1 tsp salt
- 1 tsp pepper
- Batter
- 3 tbsp rice flour
- 1 1/2 tbsp wheat flour
- 1/2 tsp salt
- 1/2 tsp pepper
- Water, enough to form a thick batter
- Cooking oil
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 50 ml water
Instructions:
- Cut the jenahak into cubes. Marinate them with salt and pepper for at least half an hour.
- Mix the rice flour, wheat flour, salt, pepper and water to form a thick batter.
- Heat the cooking oil in a wok.
- Dip the jenahak cubes into the batter and drop them into the wok or pan when the oil is hot.
- Fry them until they are brown. Ladle them up and set aside.
- Julienne the ginger and add them to the wok. Fry them till they are crispy. Ladle them up and set them aside.
- Add light and dark soy sauces to the remaining oil (used to fry the ginger) in the wok.
- Add water to the wok. Let the sauce boil.
- Add the fried fish to the wok and stir them till they are coated with the sauce.
- Scoop them up onto a serving dish.
- Sprinkle the crispy ginger on the fish.
- Serve the fish with white rice.
