My good friend Shereen shared this recipe with me and she adapted it from Nor’s of Secubit Garam blog. I knew immediately that I would like to try it out someday. Since I like the fish crackers I knew I am going to like this dish or appetizer. So happen Malaysian Food Fest feature the state of Terengganu (one of the states in Malaysia) this month so I took the opportunity to try it out. This dish is definitely a keeper and the leftover gravy taste much better the next day. I just ate it with the fish crackers.
1 medium size young Papaya, peeled, deseeded and shredded
enough deep -fried Fish crackers /keropok ikan
1 Cucumber, shredded ( optional )
1/2 Pineapple, shredded ( optional )
1 - 1.5 kg Atlantic mackeral, add more fish if you prefer a thicker gravy ( original recipe uses ikan Selayang )
30 gm dried chilies, soaked to soften and blend into a paste
125 gm Palm sugar or to taste 3 tbsp sugar
3 tbsp Light soy sauce
1/2 cup White vinegar ( you can use thick tamarind juice instead )
Salt to taste
1 1/2 liter of water
1.Boil the fish in some water until cooked. Scoop the fish out and let cool. Reserve the fish stock for later use. Remove all flesh from the bone and pound the fish flesh until broken down. Put the pounded fish flesh in a big bowl. Leave aside.
2. In another medium size pot, put in the water, dried chili paste, palm sugar and soy sauce. Let it to boil and then simmer for at least 10 minutes before adding in vinegar.
3. Scoop 2 or 3 ladleful's of the gravy into the bowl of pounded fish flesh. Stir thoroughly before pouring into the gravy pot (do not put in the pounded fish flesh straight into the gravy as it will result in lumpy gravy).
4. Leave to boil. Season with sugar and salt to taste. The gravy should have the sweet, sour and spicy taste.
Pile shredded young papaya, cucumber and pineapple if prefer on a plate and pour the gravy on top. The gravy can be served hot or cold. Can be eaten with just the fish crackers but I like to serve mine with fish crackers and shredded young papaya.
I am submitting this dish to Malaysian Food Fest, Terengganu Month hosted by Lena of Frozen Wings .