(cover the kuali, otherwise......)
(ikan sembilang laut - minus its head - ready for deep frying)
When I went for my twice a month seafood shopping at Kg Chuah Port Dickson, I bought a kilo of ikan sembilang laut (ocean cat fish) which my son, Khairulzaman's favourite dish if cooked with sambal.
The difference between an ikan sembilan laut and ikan sembilang darat is their fangs. Ikan sembilan laut has three, whilst ikan sembilan darat only has two. The third fang is above its head.
When I bought the ikan sembilang laut, the fishmonger has removed its poisonous fangs. Then, when I cleaned the fish, I would chopped off its head.....(the head reminds me of a snake!)
I would then clean the inside, removing all the blood along its bone, cut off all its gills, and then using a knife, scrapp its body, thus removing the slime. Then, using a sharp knife, I would slice on both side its body, after which I would squeeze lime juice and salt all over it to get rid of its fishy scent.
Then I would wash it with water and drain it on a plastic strainer. After that, I would mix the ikan sembilang laut with turmeric powder and salt and leave it for about five minutes. I then deep fried it in a kuali...BUT, this time I make sure I covered the kuali, otherwise, my cooker and the kitchen wall and the kitchen floor will have oil splattered all over....what a mess!!
When the ikan is nicely fried and garing (crispy), I put it aside and began frying the blended dried chillies, onions, garlic, a little ginger and turmeric. Add tomato sauce, asam keping, salt, and for more gravy, can add santan or milk.
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