Wednesday, December 19, 2007


This is a gift from Ah Ming, the Sibu's fish monger. One tail is good for 2 portions. Apart from this dish, I used the other portion for Assam Curry Fish.

This is a variation of cooking method used for Ikan Molate, a thorny fish from Kapit; while extreme low flame is advocated in the cooking process to prevent the shredding of the flesh in the other method. This method is safer and ensures no misadventure with fire, as the pot doesn't come in direct contact with the wok. No worries about the fire (can be as big as you want) or burning your fish. The steam and indirect heat from the boiling water heats up the clay pot and cooks the fish.

This dish is best consumed the next day, when the sauce is allowed to permeate the fish.


300 gm. Chopped Stingray's Tail

4 Tbsp. Dark Soy Sauce

3 Cloves Minced Garlic

15 gm. Julienned Ginger
15 gm. Chillies (Julienned)

2 Tbsp. Light Soy Sauce

1½ Tbsp. Sugar

1 Tbsp. Sesame Oil


Pour dark soy sauce over the chopped fish, and massage through with your hand. Leave it in the sauce for 10 minutes.

Lay out the marinated fish on wire rack to drip dry in the fridge. Reserve the dark soy residue for later use.

Pour in 2 cups of cooking oil on a hot wok. When the oil is hot, drop in the dried marinated fish pieces for a quick blanch on all sides, and scoop out immediately once the color changes from its pink state.

Drain the oil off the blanched fish pieces before laying them out on a clay pot, with the bones facing down.

Sprinkle the top of the fish with minced garlic throughout.

Next comes the sugar spread.

The next layer is the julienned ginger.

The final layer is the chillies.

Drizzle the reserved dark soy sauce around the assembled garnishes, and the light soy sauces too.

Finally drip a few drop of sesame oil around to lightly flavor the fish pieces with its fragrance.

Put the lid on the clay pot, and wrap a piece of damp towel around the rim of the pot cover. Sit the pot on a piece of wire rack inside the wok, so that the bottom of the pot doesn't touch the wok. Pour enough water into the wok to cover about a ¼ of clay pot's bottom. Cover the wok.

Cook in the improvised double boiler for 2 hours. Replenish with hot water every 20 minutes. The towel prevents steamed water from seeping into the clay pot.

1 comment:

cooknengr said...

Excellent claypot lesson, thanks for the wet towel tips.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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