PAN FRIED FISH in MARMITE SAUCE
(IKAN PARANG / WOLF HERRING)
Today is our 100th day blogging about dinner!
Justine reminds, Today's also 10-10-10.
At the time the top photo was uploaded,
the time stated here on the draft was 10:10 pm.
Oh my, what a special day indeed!
Bryan is preparing dinner this evening.
We're having fish and vegetables with brown rice. :D
1. The Fish
Season the fish with seasalt, pepper,
five spice powder and arrowroot powder.
Fry the fish in medium heat.
Perfect!
Remember the 3 commandments
to observe when frying fish :
Hot pan, hot oil and dry fish.
The arrowroot powder helps to keep the fish dry,
and gives the sides a crispier texture.
2. The Sauce
In a bowl of hot water, mix a teaspoon of Marmite,
seasalt, brown sugar, organic dark sauce,
shoyu and arrowroot powder (thickening agent).
Saute garlic, onions and ginger
in sesame seed oil until fragrant.
Pour in the Marmite mixture.
Bring to boil. Sauce will thicken.
Pour over the fish. :D
Garnish with spring onions and carrots (strips).
3. The Vegetables
Water-fry broccoli, carrots, french beans and bell peppers.
Add oyster sauce and water.
Toss and stir. Dish out.
Scatter sunflower seeds.
