Ingredients : Serves 5
X 500 g Mackerel
2 onions, chopped finely
2 cloves garlic, crushed
1 1/2 teaspoons fresh ginger, grated
3 or 4 red chilies, ground
2 tablespoons bean sauce
1 teaspoon palm sugar
1 cup coconut milk
1 fresh red chili to garnish
Oil for frying
Few sprigs fresh sweet basil
Clean the fish and discard the head. Split
each fish along the backbone and open out flat without dividing them
into two. Remove the backbone of the fishes. Use a kitchen scissors to
cut off the fins and spines. Lift out the long bones that form the rib
cage of the fish. Wash and remove any black membrane before rubbing it
with coarse salt. Rinse and dry the fish thoroughly with paper towel.
Heat a small saucepan with 2 tablespoons of oil. Saute the onions,
garlic, ginger and chilies over moderate heat, stirring frequently until
the onions are soft and translucent. Add the yellow beans when the
onions starts to brown. Stir for 2 minutes. Add sugar and coconut milk
and continue stirring while mixture simmers until thickened. Keep warm
while frying the fish.
Heat a large frying pan with enough oil to
cover the base of the pan. When the oil is hot,m fry the fish skin side
down until brown, then turn and fry the other side until brown. Drain on
absorbent paper. Arrange both fishes, skin side down in a serving dish.
Pour the sauce over and garnish with seeded and sliced red chili and
roughly chopped basil leaves. Serve immediate while still hot with
steamed white rice.