Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
20 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
20 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4–6 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/08/Kimball_1275x850_3.jpg)
Ingredients
For Fish Marinade:- 1 Tbsp Kimball Oyster Sauce
- 1 Tbsp Kimball Chilli sauce
- 1 Kg Kembung fish, washed and scored on both sides
- ½ Tbsp Turmeric powder
- Oil for shallow frying
- 1 Tbsp Kimball Oyster Sauce
- 1 Tbsp Kimball Chilli sauce
- 2 Tbsp Oil
- 4 Pips Garlic, sliced thinly
- 100g Red onion, sliced thinly
- 20g Ginger, sliced thinly
- 3 Nos Red chilli, sliced diagonally
- 3 Nos Green chilli, sliced diagonally
- 4 Nos Green or red bird’s eye chilli, lightly bruised
- 3 Tbsp Whole taucho, lightly chopped
- 2 Tbsp Tamarind + 375ml water
- 100g Palm sugar
Method
- Marinate the fish for 20 minutes. Then, fry until fully cooked and set aside.
- Heat up the oil in a frying pan and fry the garlic, onion, ginger, all chillies and taucho until fragrant.
- Then, add in all Kimball sauces, tamarind water, palm sugar and stir until well combined.
- Lastly, gently add in the fish and let it simmer for 5 minutes, dish it up and serve.