Fried Fish in Taucho Sauce

Ingredients

• 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

1. Marinate the fish for 20 minutes. Then, fry until fully cooked and set aside.
2. Heat up the oil in a frying pan and fry the garlic, onion, ginger, all chillies and taucho until fragrant.
3. Then, add in all Kimball sauces, tamarind water, palm sugar and stir until well combined.
4. Lastly, gently add in the fish and let it simmer for 5 minutes, dish it up and serve.