This dish is also one of our favorite. It is very popular dish in the Malaysian/Singaporean Cuisine. It is a spicy dish but you can adjust your hotness of the dish. If you do not like fish you can substitute with shrimps or scallops.
My late grandmother was a very good cook in Malay/Peranakan food and almost every single day, we were at least served with one of the Malay/Nyonya dish. It can be a curry dish or a sambal dish. My husband always enjoyed my late grandmother’s cooking. Fortunately, she passed on many of your recipes to me. Many of my spicy dishes are part of her recipes with some alterations as I could not get some of the ingredients here, the States. You can too alter the spiciness and hotness to your desire. Enjoy!!
1½ pounds whole fish of your choice, dressed, pat dry and sprinkle some salt
6oz white button mushrooms
3 tablespoons canola/vegetable/corn oil
2 tablespoons dark soy sauce
1 tablespoon fish sauce
¼ tablespoons tamarind paste or ¼ cup fresh tamarind juice
1½ tablespoons store-ready Indonesian Sambal Bajak
1 red finger chili, seeded and sliced (optional)
1tablespoons dark brown sugar
Salt to taste
½ cup water
½ bunch fresh cilantro for garnishing
Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Gently add the fish and pan-fry on both side until golden brown. Remove the fried fish to a plate. Set aside.
Return the wok/frying pan to the heat and add in sliced button mushrooms and sauté for one minute. Add in the dark soy sauce, fish sauce, tamarind paste/juice, Sambal Bajak, dark brown sugar, finger chili (optional) and salt to taste. Stir to combine well. Reduce heat to medium-low and add the pan-fried fish and add the water and cook for 5 minutes Stir in the cilantro and remove from heat. Transfer into a deep serving dish. Enjoy!