| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 634 | 41g | 10g | 21g |
| sugars | fibre | protein | salt |
| 7g | 2g | 48g | 1.3g |
Why I Love Singaporean Salted Egg Fish Fillet
Well, fellow food lovers, today I cannot wait to share with you a Singaporean dish that encapsulates what I enjoy most about exploring diverse flavors. The sizzle of the grill, the irresistible aroma of spices in the air, and the fresh ingredients, all come together spectacularly in Salted Egg Fish Fillet. Though a long trek from my Montana roots, exploring new dishes from around the globe is a prospect that genuinely excites me. Tasting and creating different cuisines is a journey of discovery that is both educational and delightful.
An Exquisite Blend of Flavors
We’ve all heard the saying, ‘don’t judge a book by its cover’, well the same applies to our Salted Egg Fish Fillet. This recipe might look straightforward at the outset, but believe me when I say, it offers a tantalizing blend of tastes that makes it an epic culinary adventure. The combination of the salted egg yolks with the smooth, delicate white fish fillets creates an intriguing contrast. It’s as if you’re at the chaotic intersection of the exotic tastes of Asia, meeting the comforting, down-to-earth flavors I grew up with in Montana.
A Nod to a Modern Culinary Icon
This particular dish is a tribute to the Singaporean street food scene and it also brings to mind the inventive approach to Asian cuisine by Chef David Chang. His knack for incorporating his Korean-American background into his dishes, serves as a source of inspiration for me. Taking a page out of Chef Chang’s book, I located myself in the bustling hawker centers of Singapore through this recipe, appreciating the beauty in the interconnection of flavors.
The Salted Egg Fish Fillet, in comparison to other renowned South East Asian dishes, brings to mind the Indonesian Ayam Goreng – a spiced, deep-fried chicken dish that works wonders with a side of fragrant rice. I find that the Salted Egg Fish Fillet can also be paired (much like my bison burgers back home) with fresh, crunchy greens or even an Asian-inspired avocado and corn salad.
The next time you feel like venturing out into the captivating universe of Asian flavors, do yourself a favor and give this distinctive Singaporean Salted Egg Fish Fillet recipe a chance. It’s the exquisite melody of familiar and fresh flavors that will leave you wanting seconds.
What You’ll Need
- 6 white fish fillets (such as cod or tilapia)
- 12 salted duck eggs
- 1 cup cornstarch
- 2 cups cooking oil
- 1 tablespoon chopped garlic
- 4 fresh red chili peppers, deseeded and chopped
- 1 bunch fresh curry leaves
- 3 tablespoons unsalted butter
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground white pepper
Method
Step One
First, prepare the salted eggs by boiling them in water for about 20 minutes. Once cooked, peel and set aside the yolks. Mash the yolks into fine pieces and set aside.
Step Two
Next, prepare the fish fillets. Dry each fillet with a paper towel, then coat thoroughly in cornstarch. Set aside.
Step Three
In a large frying pan, heat 2 cups of oil over medium heat. Once the oil is hot, fry the fish fillets in batches until they are golden brown and crispy. Drain on a paper towel and set aside.
Step Four
In a separate pan, melt the butter over medium heat. Add the chopped garlic, red chili peppers, and curry leaves and stir-fry for a minute until the garlic is golden brown and the curry leaves are crispy.
Step Five
Add the mashed salted egg yolks to the pan and stir them into the butter mixture. Then, add the sugar, soy sauce, oyster sauce, and white pepper, stirring well to combine all the ingredients. Once the sauce starts to bubble, reduce the heat to low and let it simmer for about 2 minutes.
Step Six
Finish by tossing the fried fish fillets in the salted egg sauce, making sure each piece is well coated. Serve the Salted Egg Fish Fillet hot and enjoy!
