- Suk Yue – Remove the head and guts. Be very gentle, wash the fish lightly in a big bowl filled with water (not in running water) so tat U avoid flaking out the meat. U can also try removing the bigger bones at the belly. Pad-dry or just let them sit for a couple mins. Lots of thinly sliced Red Chili and Ginger.
- Sugar, a dash of Light soy and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Heat up a Wok/Pan with oil (U do need a little more oil) to smoky hot. Turn heat to medium-low, gently lay the fish onto the Wok, one by one. Do not move the fish, let it sit for 2-3 mins (depending on the heat) before trying to move/flip them for even frying. Tilt/swirl the Wok occasionally, making sure the oil gets to every part of the fish. Saute for abt 5 mins.
After abt 5-min, use the Spatula to gently loosen the fish from the Wok before flipping. Once flipped, add in the sliced Red Chili and Ginger to the side so that they get saute. Again, do not move the fish, let it sit for 2-3 mins (depending on the heat). Tilt/swirl the Wok occasionally, making sure the oil gets to every part of the fish. Saute for abt 5 mins. By the time the fish is ready, the Chili and Ginger would have been sauteed to almost bristling like which is prefect. The longer ur saute the fish, the harder the meat texture becomes, ur preference. Season with a pinch of Sugar (just to balance out the saltiness) and a dash of Light soy and Sesame oil. Plate and ur “Pan Fried “Suk Yue” (Steamed Salted Ikan Kembung/Mackerel)” is ready to be served hot with plain white rice or porridge.