Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4
400g small fourfinger threadfin (ikan senangin)
20g dried chilies (soaked, sectioned)
2 red chilies (chopped coarsely)
100g pineapple flesh (cut into small pieces)
1 tsp chopped ginger
Some cornstarch solution
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
½ tsp pepper
½ tsp chicken stock powder
- Rinse the fish, pat-dry. Deep-fry in the hot oil over high heat until cooked and golden in colour. Dish out and drain.
- Leave 2 tbsp hot oil in wok to saute ginger over a low heat. Add in dried chilies, chopped red chilies, pineapple and seasoning, stir-fry briskly over high heat till combined.
- Add water and bring to boil. Cook it for 1 minute, then thicken sauce with a little cornstarch solution. Remove from heat. Serve hot.