Fried Fish with Soy Sauce

While we're on the topic of fish recipes, let me share a few more in a similar cooking style. There's the Malay Style Ikan Kicap Serai, or Lemongrass Soy Sauce Fish, and another, a Chinese Style Vinegar Soy Sauce Fish. Then there's Ginger Chili Soy Sauce Fish, which blends elements of both Chinese and Malay styles. These recipes all feature soy sauce as a key ingredient, alongside popular Malaysian flavors.

Enjoy exploring these delicious flavors! Weeee!!

Fried Fish With Soy Sauce
Ingredients
For the fish
1 black pomfret/bawal hitam - clean, de-gut and pat dry.
1 tsp corn flour
1 tsp rice flour
 Salt and pepper for taste
*** Dust the fish with corn flour, rice flour, salt and pepper.
Oil for frying
Spring onion for garnishing

For the sauce
1 inch ginger - remove skin and slice into thin long stripes
1 tbsp dark soya sauce
1 tbsp sweet soy sauce
3 tbsp water
Drops of sesame oil
Salt (if needed)

Method
Heat enough oil in a wok and deep fry the fish.
Remove and place on a serving plate.
Drain off excess oil from the wok, leaving about 2 tbsp.
Fry the ginger until crispy.
Remove and set aside.
In the same oil, add dark soy sauce, sweet soy sauce, water and salt.
Simmer for a minute.
Pour the sauce over the fried fish.
Top with fried ginger strips, drizzle with sesame oil, and garnish with spring onions.

Lemongrass Soy Sauce Fish
Ingredients
For fish
8 pieces of ikan kembung/mackerel (cleaned and degutted)  
1 1/2 tsp turmeric powder
Salt for taste
** Season fish with turmeric powder and salt

For the sauce
1 lemongrass 
1/2-inch ginger 
5 shallots 
2-3 red chilies
2-3 sprigs coriander leaves
** Slice these ingredients thinly

Other ingredients
1/2 tbsp lime juice
1 tbsp sweet soya sauce
1 tsp fish sauce
3 tbsp water
Spring onion curls for garnishing
Oil as needed
Salt (if needed)

Method
Heat oil and fry the fish.
Remove and set aside.   
Leave about 3 tbsp of oil in the same pan.
Saute all the sliced ingredients quickly.
Add the rest of the ingredients, except spring onion.
Stir and add fish.
Gently stir again for fish to be absorbed in the sauce.  
Dish out and garnish with spring onion.

Vinegar Soy Sauce Fish
For the fish
I large ikan selar/moon fish - cleaned and degutted.

For the batter
1 tbsp corn flour
1 tbsp rice flour
Some water
A pinch of salt
**Mix these ingredients together for a batter (whether you prefer a thicker or thinner batter)

Other ingredients
4 chopped garlic
1 sliced red chili
1 tbsp thick soy sauce
1 tbsp light soy sauce
1 tbsp vinegar
Sugar as needed
Drops of sesame oil
2 tbsp water
Salt to taste
Oil as needed

Veggies
Some sliced mustard leaves
Some sliced cabbage

Method
Heat oil, dip fish in the batter and crispy fry.
Place on a serving plate.
Reduce the amount of oil to 2 tbsp.
Into oil, fry garlic till crispy, add red chilies.
Pour in thick soy sauce, light soy sauce, vinegar, sugar, sesame oil, water and salt.
Add veggies, quickly stir and pour atop fish.

Ginger Chili Soy Sauce Fish
Ingredients
For the fish
I large ikan kerapu/grouper - cleaned and degutted
½ tbsp turmeric powder
Salt as needed

Other Ingredients
1 inch ginger - chopped
Dried chilies (as needed) - cut into pieces
1 tbsp dark soy sauce
1 tbsp light soy sauce
Lime juice as needed
Coriander leaves as needed (keep some for garnishing)
3 tbsp water
Salt as needed
Oil as needed

Method
Heat oil and fry fish for a crispy outer layer and cooked inside.
Place on a serving plate.
Leave about 2 tbsp of oil in the wok.
Crispy fry ginger, and remove.
Add dried chilies, quickly stir.
Add dark soy sauce, light soy sauce, lime juice, coriander leaves, water and salt.
Stir quickly and pour atop fish.

Top with fried ginger and garnish with the balance coriander leaves.