Ikan masak pedas

Each time we go to Usop (the Thai restaurant near our place), without fail Rizal would order this Ikan Kembong masak pedas.

So after seeing it like thousand of times, one day I decided to try it at home.

The ingredient for this dish is quite simple, all you need are:

Ikan Kembong 3 ekor (medium size)

From Ikan masak pedas

Cili Boh 3 tablespoon

Tomato 3 tablespoon

Bawang Besar 1 1/2 biji (taruk 2 pun takpe)>> Slice

Halia >> Slice

Cili Merah >> Slice

Optional: Baby Corn >> Slice

Optional: Cauliflower >> Slice kecik2

Optional: Tomate >> cube of fours (or sukati camana nak potong)

From Ikan masak pedas

From Ikan masak pedas

Yang ni pound together:
Garlic 4 cloves
Cili padi setengah genggam (kalau nak pedas put more)

From Ikan masak pedas

Okay. First thing to do is to fry the fish. Rizal likes it garing, so usually I would make 3 diagonal scores on both sides like this

From Ikan masak pedas

In on of the recipe I read you need to put a bit of cornflour to make it crispy, so I put added a bit of cornflour to the tumeric and salt mix

From Ikan masak pedas

Mix it well with the fish

From Ikan masak pedas

Then fry it when the oil is really really hot. Once fried then take out and put on the serving plate

From Ikan masak pedas

Next, take out unwanted oil from the wok and leave only enough like below

From Ikan masak pedas

Add in all the pounded stuff (cili padi + garlic), sliced ginger, sliced bawang besar

From Ikan masak pedas

When it is slightly cook add cili boh (about 3 spoons). Add Sliced red chilli, Cauliflower and baby corn

From Ikan masak pedas

Continue to stir and add tomato sauce, again about 3 big spoons (if prefer masam sikit add a bit more)

From Ikan masak pedas

I added a bit of water so that it is not so thick, and to allow it mix well. Oh and don't forget to add pinch of salt.

Leave it dry out to the thickness you like, and then just pour over the fish.

From Ikan masak pedas

Lastly, just garnish it with parsley

From Ikan masak pedas

That's it! Bon appétit..