Belanak Fish with Salted Black Bean

My replica of Canned Dace Fish

Ingredients:

1 kg Belanak fishes (Jai Yu Chai) - cleaned

1 bowl oil

1 bowl preserved dace (Dao See)

12 chilli padi – remove the seeds

Shredded ginger

Garlic - optional

Sugar to taste

Water

 Method:

1. Rub a bit of salt over fishes.  Fry fishes in a non-stick pan till brown.  Remove.
2. Use the same oil, sauté ginger. 
3. Add dace, lower fire, stir till fragrant.  Add sugar to taste.  Add chilli padi.
4. Put back the fishes & spread it out.  Add enough water to cover fishes.  Bring up heat and cook fishes covered for a while – about 5 mins.  There must be enough gravy to cover soak the fishes in.
5. Dish out fishes.  Arrange nicely in tupperwares with enough dace & sauce.  It can keep for weeks in freezer.  Steam lightly when you want to consume it.