The Classic Braised Fish Style ( Ikan Singgang )
This is a local daily traditional dish serve in every household in Kelantan . Interestingly , you may find the Kelantanese braised beef , fish , prawns or any kind of seafood as their main dish . The dish is normally eaten with steamed rice , budu and ulam for lunch . It is yet one simplest dish ever.
For this dish you need :
- 3 pieces of Tuna fish – wash and clean , cut into serving portion .
- Thinly slice
- 2 inches of ginger root
- 4 -5 cloves of garlic
- 4-5 shallots / one big red onions
- 2 stalks of bruised lemongrass
- A few birds eye chilis / cili padi ( taken as a
whole or sliced or bruised )
- 3-4 pieces of Asam gelugor / Asam keping
- Enough water as gravy
- Salt & a little bit sugar
Method :
In a wok or pot , placed the lemon grass at the bottom , spread the sliced onions, garlic and ginger over it. Then, put the fish on top of the garnishes. Spread a little bit of the sliced ingredients, on top of the fish . The below garnishes arranged act as a plate for the fish to rest . Pour in water, add in salt and sugar. Spread the chilis with the asam keping . Simmer the dish over a low heat until it produces sweet aromatic smell . Let the ingredients infused . The dish is ready once the fish is tender.
