|Fried Batang fish, served here with kecap manis sauce, omelette and rice.|
This is a simple recipe which you can use for your daily dinners.
Fried Batang or Mackerel fish, marinated in turmeric powder was a comfort food in my childhood home. I can also recall it being sold in my Mum's restaurant and canteen.
Over the years, Batang has become more expensive but it is still a relatively cheaper fish to use and is very suited for pan or deep frying as the flesh is firm.
Whether you are serving a whole family or just a dinner for two, this dish is convenient and easy to make.
Note a few tips about fish:
- As long as it is fresh, you won't need to do a lot to make it taste good.
- It keeps well frozen.
- Fish does not need to be marinated for too long. 30 minutes at most.
- Clean your fish thoroughly to remove the blood and scum.
- Fish bones and heads can be used to make stock.