, , ,

A few days ago, a friend gave a lunch treat at a popular Peranakan restaurant. One of the dishes we had was fried seabass fillets served with a dark aromatic sauce. We especially liked that dish as the sauce was very flavourful – sweet & tangy at the same time.

For our dinner tonight, I attempted a similiar sauce. It’s as flavourful as the one we had, if not better….haha…  My eldest gal, who doesn’t really like fish, ate an entire one – so that means it’s really good.

I didn’t have seabass in my freezer so between a black pomfret and some boon tong (I don’t know the english name but I think it’s from the mackerel family), I opted for the latter. As for the dark sweet soya sauce, it is available in most supermarkets. This is the one I normally use :

There're many different brands but the sauce is  basically the same

There’re many different brands but the sauce is basically the same


For the Fish :
Clean and lightly season the fish with come salt, pepper and tumeric powder. Pan fry till nicely brown on both sides. Drain and transfer to a serving dish.

Nicely brown boon tong fish

Nicely brown boon tong fish

For the Sauce (for 3 medium-sized fish) :
2 large onions, sliced
1 red chilli, seeded and sliced (use chilli padi if you like it really spicy)
6 tablespoons sweet soya sauce
1 tablespoon lime or lemon juice, to taste
pinch of salt & pepper
1/2 teaspoon cornstarch dissolved in some water
1 tablespoon cooking oil

Method :

1) Heat the oil and pan-fry the onions until fragrant.

2) Add the sweet sauce and lime or lemon juice. Bring to boil and add a pinch of salt & pepper to taste. Toss in sliced chillies.


3) Thicken the sauce with cornstarch. Transfer to a serving bowl.


4) Drizzle over fish just before serving.

5) Serve with warm steamed rice. SEDAP !!!


Best eaten with hot steaming white rice. Delicious !!