Ingredients:
2 pieces fresh Batang Fish
Sliced thinly a few stalks of scallions and one large fresh red chilli.
Include a few slices of old ginger roots.
Sauce Mixture:
4 tablespoons Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Coarse Sugar
Marinate the fish slices with some salt and both sides.
Heat the wok with a tablespoon of cooking oil and add the two slices of Batang Fish over medium high heat.
Once the fish is nicely browned, flip to the other side and so the same.
Transfer the pan fried fish into a serving plate.
Heat non stick pan and add the slice ginger.
Followed by the sliced scallions and red chilli.
Add the sauce mixture and bring it to a boil.
Pour the sauce mixture over the fish and serve immediately.
Recommendation:
Here’s is the link to Assam Fish recipe using Batang Fish as well.
https://flofoodventure.wordpress.com/2014/06/05/tangy-taste-of-tamarind-mackerel-soup/
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