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Ikan masak cili kering (Dried chilli ginger fish)

• Sugen Gopal

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

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The meaty texture of the fish stands up well to the sweet, spicy sauce in this Malaysian classic

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Try ikan masak cili kering (dried chilli ginger fish), then try Malaysian prawn and pineapple curry with crispy onions, Malaysian fried rice vermicelli or spicy herbal Malaysian salad.

This recipe was inspired by a chicken dish that I first tried in Ipoh, in a restaurant that has since sadly closed down. When I came to the UK I wanted to try to make a version using cod, which is much more readily available here than in Malaysia.

Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us.

Ikan masak cili kering (Dried chilli ginger fish) recipe

Ingredients

Nutrition

• 2 tsp cornflour

• 1 tbsp butter

• 500g skin-on cod fillets

  chopped into 3cm chunks

• 1 tsp white pepper

• 3 tbsp vegetable oil

• ½ tsp garlic paste

• 1 tbsp ginger paste

• ½ tsp chicken powder

• ½ tsp soft dark brown sugar

• 1 tbsp oyster sauce

• 2 tsp dark caramel sauce

• 2 tbsp shaoxing wine

• 3 round shallots

  cut into thirds

• 5g ginger

  cut into matchsticks

• 10 whole dried kashmiri chillies

  stalks removed, roughly chopped

• 4 spring onions

  halved lengthways

• 2 tbsp crispy fried shallots and oil

  to serve

Nutrition: per serving

• kcal291
• fat14g
• saturates3g
• carbs14g
• sugars8g
• fibre4g
• protein24g
• salt0.9g

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Method

• step 1

  In a small bowl, mix the cornflour with 3 tbsp of water to form a paste.

• step 2

  Heat a large frying pan over a medium heat. Add the butter and, once melted, add the cod with ½ tsp of white pepper. Fry for 5 mins, stirring to make sure the fish is cooked and starting to brown, then remove from the pan.

• step 3

  Add 2 tbsp of oil to the same pan. Once hot, cook the garlic and ginger pastes for 30 seconds, then add 300ml of boiling water and cook for 5 mins over a high heat, stirring often. Add the remaining ½ tsp of white pepper along with the chicken powder, sugar, oyster sauce and caramel sauce. Mix in the cornflour paste and continue to stir until you have a thick sauce. Turn down the heat to medium, return the fish to the pan along with the wine and cook for 5 mins.

• step 4

  Meanwhile, in another small frying pan, put the remaining 1 tbsp of oil over a medium heat. Fry the shallots, ginger, chillies and spring onions, stirring often, for 5 mins. Transfer the mixture into the pan with the fish, stir to combine and serve immediately with crispy fried shallots and oil to garnish.

More ways with cod.

Authors

Sugen Gopal

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