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Ikan Chuan Chuan (Braised Fish Nonya Style)
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Source: adapted from Truley Nyonya, Malacca p.105
| 400 g | red snapper stomach or mackeral |
| Sea salt | |
| pepper | |
| Oil for deep frying | |
| 2 tbsp | cooking oil |
| 1/2 | red chili pepper, shredded |
| 5 slices | ginger, shredded |
| 1 | shallot, minced |
| 3 cloves | garlic, minced |
| 1 tblsp | soy bean paste |
| 1/2 tbsp | oyster sauce |
| 1 tsp | light soy sauce |
| 1 tbsp | dark soy sauce |
Rub the fish with salt and pepper. Deep fry in oil until golden brown. Set aside.
Heat oil in wok, add chilie, ginger, shallot, and garlic. Add in sauces. Turn heat to low and reduce sauce to half. Thicken with tapioca starch if desired. Heat fish in sauce and serve.
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