鱼香茄子 Szechuan Style Spicy Brinjal is a classic dish from one of the 8 main cooking styles representative of Szechuan cuisine, which also include 麻辣，宫保 etc. There are several sources to how the name came about. One mentions the use of a range of ingredients like spicy soya bean paste, garlic, chilies, ginger and spring onion etc to create the sauce which was used traditionally for braising fish. In those days, fish was not a common dish on the daily dining table and only available during important festive occasions when the family pay their respects to the deities or ancestors was when fish was offered and the family got to eat. For everyday meals, cheaper vegetable alternatives often grown in their own fields like brinjal wer used instead…
Weather has been really cranky of late and many around me seems to be down with something. I was suppose to show my “moral support” for a friend Catherine whose hubby and kiddos had fallen sick by cooking porridge for yesterday’s meals but as I was at a local supermarket getting some ”porridge supplies” like century egg, the uber fresh stingray steak at the seafood section was calling out at me!!! I knew I had to bring them home and seems like fate has it that I should have some bunga kantan and daun kesum bought just over the weekend, still hibernating in the fridge. Ikan Pari Asam Pedas it seems destined to be!
Ikan Gerang Asam is one of my favorite Peranakan dishes. It is also amongst the first nyonya dishes that I’d learnt to cook and experimented with. The intermingling of tang and heat often calls for additional servings of rice just to finish up any remnants of kuah (gravy) and assortment of stewed vegetables that went with it, even when the fish was long gone. Often times, more kuah than what the dish required would be prepared, so as to add more fish or other seafood, as well as vegetables and fruit for second helpings the next day. As with most stew or curry-based dishes, the flavours develop over time making it more sedap nia!!!