Browsing Category: "Fish"


Fish August 7th, 2007

otak otak

Otak-Otak (some call it Fish Mousse) must rank as one of the most delicious dishes I’ve ever tasted. Usually, I would not stop at 10 sticks of this fish mousse (this is what some call it). The most famous otak-otak in Malaysia is sold in the town of Muar (where PB hails from). So, if and whenever I go to Muar on Court duty, I would pack a big bundle back.

The usual way of cooking otak-otak is to wrap it in coconut leaves followed by grilling it over an open flame. At home, however, it is not easy to find coconut leaves or even an open flamed grill. Hence, my mum decided to steam it instead. It was actually her first attempt and we loved it. Some of the recipes for otak-otak sounds very complicated and comes with a bewildering array of ingredients. Mum’s otak-otak is a simplified version and good enough for a home-cooked meal.

This is my mum’s recipe for Otak-Otak Read the rest of this entry »

Fried Black Pomfret with Chilli Sambal Paste

Fish June 11th, 2007

Chilli Sambal Black Pomfret

One of the commonest fish found at wet markets in Malaysia has got to be the black pomfret (the cheaper cousin of the usual silver pomfret). The black pomfret, however, usually has a slightly more “fishy” taste / smell and therefore, it is not usually steamed compared to its more expensive cousin. At home, our usual way of cooking the black pomfret is to fry it after marinating it with a little salt. In case you are wondering whether I eat fish, yes I do. Just that I usually have them fried with simple salt marinade and I thought it is TOO SIMPLE a dish and that’s why I don’t post them up on this blog.

Anyway, with black pomfret, some cook it with assam-based gravy and some with tau-cheo based gravy. Mine here is more a simple chilli sambal which is “pasted” on top of the fish. The chilli sambal can also be considered a dip and you can serve it using another sauce plate in case you don’t want to spice up the fish (if you have little kids around) by smearing it with the chilli sambal. Read the rest of this entry »

Fried Fish with Stir-Fried Leek Sauce

Chinese, Fish May 22nd, 2007

fried fish leek sauce

Plain fried fish is a common fare in Chinese homes in Malaysia. With a simple seasoning of salt, fish like mackarel, kurau and promfret is fried and eaten as it is for its natural sweet taste. Problem is, sometimes you can’t finish the fish in one meal and you need to re-fry it for the next meal. Re-frying makes the fish meat tough and less appealing. One of the ways to overcome this would be to cook some form of sauce to “soften” the fried fish. Of course, you can always use fresh fish fried for the first time and cook it this way so that the fish is not overly dry.


Any block of fish would do. Over here, we used a portion of snapper. As for the leek, it imparts a sweetness to the dish and is good chewing as it is quite tender by the time the whole dish is cooked. Give it a try.


This is the recipe for Fried Fish with Stir-Fried Leek Sauce




  • Fish (any type you fancy, preferably less bones)
  • 1 stalk of leek (sliced thinly)
  • 1 red chilli (sliced thinly)
  • 3 slices of ginger
  • some water
  • Cooking oil



  • Sprinkle of salt (to marinade fish)
  • Light soya sauce to taste
  • Sugar to taste




Marinade fish for 30 minutes with salt. Give it a quick rinse thereafter and deep / shallow fry in wok till cooked. Remove and place on plate.


Clean wok and heat up 1/2 tablespoon of cooking oil. Saute ginger, leeks and chilli till ginger starts to brown. Add some water (about 4 tablespoons or more) and bring to boil. Add light soya sauce and sugar to taste and cook leeks till desired softness. Add water if sauce is too dry to your liking.


Pour sauce over fried fish and serve hot with steaming white rice.


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Ikan Bilis Snack

Dinner, Fish, Lunch, Snacks January 30th, 2007

ikan bilis dark soya sauce


Ikan Bilis Snack is not really the original name of this dish. Actually, I don’t have a name for this dish because for as long as I can remember, mum merely said “Tau Yu Kang He” (meaning “Dark Soya Sauce Anchovies / Ikan Bilis”). As the name connotes, this bunch of ikan bilis is given a coat of dark soya sauce for the colour and taste.


This dish is great for snacks (that’s why I name it Ikan Bilis Snack) and is also a suitable condiment for plain porridge or even white rice. It tastes sweet (from the sugar and onions) and salty (from the ikan bilis). It is so simple to cook that it shouldn’t intimidate any beginners. Try it will ya?


This is my recipe for Ikan Bilis Snack


  • 3/4 bowls of ikan bilis (rinsed very quickly)
  • 1 large onion (cut into rings
  • 4 tablespoons cooking oil (palm oil)


  • At least one heaped teaspoon of sugar (or to taste)
  • At least one teaspoon of dark soya sauce (or to taste)



Heat oil and fry ikan bilis till crisp using high heat. Remove ikan bilis and leave discard oil.


The wok should still be coated with oil at this moment. Add onions and saute till aromatic. Return fried ikan bilis to the wok, add seasoning and stir well to coat evenly prior to serving.


Technorati Tags: Recipe, Food, Ikan Bilis, Malaysia

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