Recipe Ingredient
- A. marinate
- 1/2 tsp - Fish curry powder,
- a pinch - coarse salt,
- 1/2 tsp - corn flour,
- 1/2 tsp - light soy sauce (the type will determine final fish taste, do experiment),
- 2 tbls - clean water (important).
- B. garnish
- 1 - chicken egg (medium to large size),
- a pinch - grounded pepper,
- 1 tbls - your favourite powdered milk,
- 1 tbls - cooked water (no need to be hot).
- C. Others
- 1 - ripe and nice red tomato
- 2 - sliced tenggiri/mackerel (3/4 to 1 inch) that is nice and solid
- 1 tbls - canola/sunflower seed cooking oil
Instructions
- In a bowl mix thoroughly the marinate. Pour marinate mix unto the two fishes and make sure it covers all sides of the fish. Leave for 15-20 minutes.
- Pre-heat frying pan (make sure both fish can sit in it). Pour cooking oil, once heated lower the fire (small to medium). Place fish in frying pan and leave for 5 minutes. At the end of 5 mins you should see the fat oozing out of the fish. Remove if you do not like it, otherwise it makes a very nice taste on fish. It should be slightly brownish. Turn over and leave for another 5 to 7 minutes (I suggest you experiment and see what taste you like by varying between this 5 to 7 mins. Put fish on serving dish.
- Pour the garnish mix into a bowl and beat thoroughly. Turn fire to medium. Pour into the same frying pan that was just used for the fish. Let the egg cook slightly then use a spatula and and scramble (break into smaller bits) the egg up. Pour 4 to 5 drops of light soy sauce and stir. Leave for about 2 mins while stiring in between. Dish out and place around the tenggiri and on top. Leave some of the tenggiri exposed to show the very light brown colour.
- Add cut tomato around if you have any.