Fried Fish in Thai Sauce

Fried Fish in Thai Sauce
Ingredients:
1 slice Fish (preferably a big meaty fish ~ easier to fry when it's cut up)
1 Large Onion - sliced finely
1 small Mango (half ripe ~ got some sour taste)
3 Tbsp Har Mai ("dried shirmp") - chopped finely & fried till crispy
2-3 Chilli padi ("Bird's Eye Chilli") or Red Chillies - sliced thinly

Sauce:
6 Tbsp Thai Chilli Sauce
3 Tbsp Tomato Ketchup
1/2 Cup Water



Method:
1. Take the 1 slice of fish and cut it into bite size pieces. Can marinade with a pinch of salt and just enough corn flour to cover it. The corn flour will help prevent the fish meat from getting stuck to your wok.


2. Heat your work with half cup oil and fry your fish pieces over medium low fire. Leave the fish pieces to turn slowly golden then only flip it over. This is to avoid the fish meat breaking up & getting stuck to the wok. Alternatively, can fry it in non-stick pan.

3. Mix / toss the thinly sliced onion, mango & chillies with the pre-fried Har Mai together. Place them over the Fried Fish pieces.

4. Cook the sauce in wok for awhile. Once it begins to boil, it can be poured over the Fried Fish & ready to be served.















Some ideas for left over Pak Cham Kai (steamed / boiled whole chicken ~ rubbed with salt immediately when it's cooked & left to cool).

Add fresh / dried Shitake mushrooms (which also has been pre-cooked via steaming with marinade of soya sauce, sesame oil, garlic & Xiao Shing wine). Stir fry both together & just add a dash of dark soya sauce for some colour. No need to add anymore salt/soya sauce. It's already full of flavour. And... Taa-daah! Tasty new dish to be served for dinner!














The rest of the dishes served during dinner:-
Stir Fried Cabbage with Wood Fungus & Carrots
Pumpkin Ah Ma's Style