Florence Tan's Fried Salted Fish with Tamarind Gravy

Florence Tan's

Ikan Masin Masak Air Masam

Fried Salted Fish with Tamarind Gravy

Fried Dish, 35-minute preparation

10-15-minute cooking

Serves 3

The combination of salty, sweet and sour matched so much with steamed rice.

Ingredients:

125ml of cooking oil

140 gr dried salted threadfin, washed just before frying

2 dried chillies, washed, pat dried and thickly sliced

5 shallots, peeled and sliced

3 cloves of garlic, peeled and sliced

1/2 tsp shredded, peeled ginger

300 ml of tamarind juice, extracted from 45 grams or 1/4 cup tamarind pulp and 300 ml or 1 1/4 cups of water (I used 1 tsp of tamarind puree and dissolve it in about 50 ml of water)

Method:

Heat the cooking oil and fry the salted fish until crisp.  Drain and set aside on a serving plate.

Leave 3 tbsp cooking oil in the wok.  Fry dried chillies, shallots, garlic and ginger until fragrant.

Stir in the tamarind juice and bring to boil.  Add sugar and pepper and simmer until the gravy thickens.

Pour over the fried fish.

    

Chef Florence Tan's Note:

Thinly sliced salted threadfin is sold in the supermarket.  Any other salted fish can also be used for this dish.  You can add a garnish of tomato and cucumber slices.