I can survive without meat, but I can’t without fish. Just a few weeks ago, I went to Chinatown. While checking out the frozen food section, I saw something that looks familiar. As I walked closer, I picked up a packet and had a closer look, I was pretty sure it was the type of fish that I haven’t eaten for a long long time. The name written on the packet is called Sillago. Ok, that didn’t ring a bell, to be honest, I didn’t know what the name was but I just know the look of it. I decided to buy a packet.
Sillago, also known as silver-banded whiting, can easily be obtained in South East Asia. The flesh is fine and smooth, and it doesn’t contain small bones. It is one of my dad’s favourites! One best way to cook silver-banded whiting is to shallow-frying. I haven’t tried other ways of cooking them, but, so far, shallow-frying is my favourite.
Sometimes, less is more, so what I did was season the fish with salt and pepper, then lightly coat with flour. That was about it. Of course, it would be too simple and plain to eat just like this. You can serve it with sweet chilli sauce or soya sauce. My favourite condiment? It has to be serving it with sambal belacan! Sambal belacan is a chilli based sauce, that tastes salty, spicy, sour and a hint of sweetness. It is very commonly used a s condiment in Indonesia, Malaysia and Singapore.
Fresh green and red chillies are needed when comes to making sambal. Belacan, also known as Terasi in Indonesian. Its English name is shrimp paste. It it made from fermented group shrimp, sun dried and has very pungent smell. It has to be toasted before used. Nowadays, Belacan powder can easily be purchased at Chinese supermarket and this types doesn’t need to be toasted before use. It tastes slightly salty. Without shrimp paste, sambal is not complete!
Just before I leave you with the recipe, I would like to announce the person that gets to dine FREE at Hix Restaurant is Prem. Congratulations!