Fish cooked in soy sauce maybe the idea of which the name of this dish came from. They said it adapted from Thai cuisines.
This is one of my favorite way to cook fish. It tastes delicious and savory but also very mild. Although the fish is very much covered by mild-saltiness of soy sauce combined with refreshing aroma of young ginger and coriander leaves, these combination unbelievably do not ruin the original taste of the fish. Back in my home country, we normally use 'patin' fish, just like the way the Thais do. Here, I use 'trota' instead as it has similar texture to 'patin'.
Serving size: for 2 people.
Material
1 'trota' fish about 250gr, cut into 3 or 4pcs, wash and marinate with salt and pepper.
Ingredients
Group A
2 chunks of ginger, make sure you use young ginger, thinly slice
3pcs of garlic, finely chop
1/2 pcs onion, thinly slice
1 table spoon cooking oil
about 200cc water
Group B
1 teaspoon soy sauce(kecap asin)
1/2 teaspoon balsamic vinegar
1 teaspoon olive oil
1/2 teaspoon of five spices powder (it's ready to use and can be bought at some Asian food store)
1/4 teaspoon salt
1 pinch of sugar
1 spoon of chopped fresh coriander leaves
Cooking direction
- Add cooking oil into the cooking pan, heat it until the oil is hot.
- Turn your fire down to medium level, this will help your mixture to not get cook too quickly.
- Add sliced onion and chopped garlic, fry until yellowish, add sliced ginger, stir evenly.
- Add the cut fish on the onion, garlic & ginger mixture, let it fry for 3 min.
- Add 1/2 of water and let it boil. Turn the fish to make sure it cooks evenly.
- Add all group B ingredients into the pan. Stir gently, turn the fish to again make sure it evenly cooks.
- Add the rest of the water, stir gently.
- Add chopped coriander and let the mixture shimmer until the fish well done.
Taste. If you like it salty, just add a bit more salt.
Serving direction
Serve it hot with some hot brown/white rice.
If you like spicy, this will be fit with some thinly sliced red chillies.
Enjoy!