FriedTenggiri with Fuchok

The Spanish Mackerel or ikan tenggiri (Malay) or kao yu (Cantonese) is a regular feature on my dinner menu as the hubby loves it, cooked whatever style.

I usually ask the fishmonger to slice the fish into nice cutlets for easy cooking. Since this fish has very few bones which can be easily removed, it is one of the rare fish which I can persuade my son who is not a fish-eater to take.

Fried Tenggiri Fuchok




3 cutlets ikan tenggiri
2 pieces bean curd or fuchok
1 tsp carrot, shredded
1 tsp ginger, shredded
2 shallots, sliced
3 cloves garlic, chopped
1 stalk spring onion, chopped
salt, sugar, soy sauce, sesame oil, pepper, water
8 tbsp oil

1. Marinate the fish with some salt for 20 minutes. Rinse it slightly before patting dry for frying.
2. Heat half the oil in wok.
3. Fry the fish till golden brown. Remove and set aside.
4. Wipe the fuchok clean and break into smaller pieces.
5. Fry each piece individually, dishing out as soon as it turns crispy. Add oil when necessary as the fuchok tends to soak up oil pretty fast.
6. Use remaining oil to saute the ginger, shallots and garlic till fragrant.
7. Add the carrot and stir fry with salt and sesame oil for a while.
8. Pour in 1/2 cup water and 1 tbsp soy sauce and cover to boil.
9. Add back the fried fish, fuchok and spring onions.
10. Add sugar and pepper to taste.
11. Serve hot with rice.