Rich historical heritage of Malaysia resulted in a very exotic cuisine with prevailing notes of Chinese, Indian and European influences. Even though Malaysians use same cooking ingredients, food preparation varies from place to place. As in every other Asian culinary tradition, local people give preference to rice, noodles, poultry and seafood, enriching the dishes with sophisticated sauces, using soy, ginger and lemongrass.
1 lb. whole fish (use filet as an option)
2 inch ginger (peeled and cut into thin strips)
1 stalk scallion (cut into thin strips)
3 tablespoons soy sauce
1 tablespoon white wine
4 tablespoons water
1 tablespoon white pepper
1/4 teaspoon sesame oil
2 tablespoons sugar
Remove the insides of the fish and clean it thoroughly. Dry it with paper towels. Prepare the soy sauce mixture. Heat up a big wok with enough oil to deep fry the fish. Deep fry the fish until golden brown and crispy. Touch it with a paper towel to remove unnecessary grease and place it on a serving plate. In the same wok, stir-fry the ginger strips until golden brown and set aside. Using the same oil, add the soy sauce mixture until it boils. Pour the soy sauce over the fish and decorate it with the fried ginger strips and scallions. Serve with white rice.
As a healthier option, bake or steam the fish.