Ikan Tempera (Nyonya Sweet & Sour Fish)

Previously on Kitchen Tigress, in the episode on Kueh Bengka Ubi in 90 Seconds, Mac wanted to eat fish.

Ikan, which means fish in Malay, is Mac's favourite food. 'Wai doesn't shee kook ikan?' she wondered wistfully.

Suddenly, there was something in the air. *sniff sniff* 'Fee-fi-fo-fum . . . feesh! I smell the blood of . . . feesh! Ikaaaaan!'

Is KT cooking fish? Oh yes, she is! Mac waited anxiously. 'Wai is shee taking so 'ong? 'urry up!'

Finally, KT was done. 'Do you want some fish, Mac?' 'Ai wan! Yes, yes! Ai wan feesh!' Mac nodded her head so fast it was a blur.

'There you go, Mac, your all-time favourite.' .... .... . . . ..... ..... .... ... .. .... .... ...

'Oh boo hoo hoo, ai don't eat chilli!' ..... ..... ... ........ .. . . .. . . . . .. . ... ..

IKAN TEMPERA (NYONYA SWEET & SOUR FISH) Source: Adapted from Cooking for the President (Recipe for 4 persons) 500 g fish parang (wolf herring), cut crosswise 8 cm wide; or tinggiri (batang or Spanish mackerel), cut crosswise 3 cm thick; or 2 small pomfret ¼ tsp salt 5 tbsp vegetable oil 150 g shallots, peel, wash and cut lengthwise 3 mm thick 1 red chilli, wash and cut diagonally 4 mm thick 1 green chilli, wash and cut diagonally 4 mm thick 150 g tomato (1 medium size), wash and cut into wedges 1½ cm thick 3 tbsp light soya sauce 3 tbsp Chinese white rice vinegar ½ tsp dark soya sauce 5 tsp sugar stir with vinegar, light and dark soya sauce till dissolved 300 ml water Wash fish and dry with paper towels. Sprinkle evenly with salt. Pan-fry in hot oil over medium-high heat till golden brown. Transfer to a plate. Remove oil, leaving about 2½ tbsp. Stir-fry shallots till light brown. Add chillies and tomato. Stir-fry till soft. Return fried fish to the pan/wok. Drizzle with half of soya sauce mixture. Let fish sizzle for a few seconds. Flip over. Repeat drizzling and sizzling. Add water and bring to a boil. Reduce heat to medium-low. Simmer gently, drizzling top of fish with the sauce from time to time, till fish is saturated and flavourful, about 3 minutes. Taste and adjust seasoning if necessary. Sauce should be full-bodied, mildly sour and subtly sweet. Serve hot or at room temperature.