Fish are really getting more and more expensive these days. Whenever I go marketing, it just pains me to buy that tiny slab of fresh cod (1 person’s portion or the most 2) at $10 a piece. The husband always comments that my cooking is more expensive than eating out, lol which I don’t deny because I don’t stinge on ingredients since I cook so much but it’s all for good reasons because I don’t like ready meals or frozen dinners and I try to use less of processed food too.
Anyway, I recently remembered my maternal grandmother had made this fried black pomfret with soy sauce & onions before and the savoury sauce paired perfectly with steamed rice so I wanted to make something similar at home too. Since the husband doesn’t really eat whole fish, I bought a few pieces of Batang Fish (also known as Spanish Mackerel) which I thought would be an excellent choice because its meat tends to be a little fishy and it’s best to fry them before cooking them in a rich and robust sauce. Best of all, Batang is an inexpensive fish, yes! Hope you will like this Soy Sauce Fried Batang Fish Recipe as much as we did. 🙂
Soy Sauce Fried Batang Fish Recipe
Ingredients (serves 2-3)
2 pieces batang fish steaks
1 large onion, sliced
1 red chilli, deseeded & sliced
Seasoning: (mix in bowl)
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1. Season the batang steaks with a little salt on both sides.
2. Heat oil in pan and pan-fry the batang steaks till cooked through & golden brown on the outside. Remove and drain on paper towels to remove excess oil.
3. Using the same pan, stir fry onion and chilli till fragrant. Add the seasoning and bring to a boil.
4. Return the fish to pan and let simmer for approx. 10 minutes.