Having lunch at SINGAPORE CHICKEN RICE at Jalan Song, Kuching

Black Pepper Chicken Rice- RM5.50 - still the same price compared to the last time I had many months back.

Recipe of how to cook Black Pepper Fish Rice:

Ingredients

600g fish fillet
1 tbsp corn flour
Enough oil for deep-frying
4 cloves garlic, sliced
2 shallots
1 tbsp black peppercorns, crushed
1 tsp chopped bird’s eye chillies
3 slices ginger
3 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau wine
50g carrot, cut into slices
5 dried chillies, halved
2 stalks leeks, use white part only, sliced at a slant

Marinade (A)

2 tsp light soya sauce
1/2 tsp sugar
1 tsp Shao Hsing Hua Tiau wine
1 tbsp egg white
1 tbsp water

Sauce (B)

2 tbsp light soya sauce
1/8 tsp pepper
1½ tbsp ginger juice
1 tbsp black vinegar (chit choe)
1 tbsp sugar
1/2 tsp dark soya sauce
1 tsp corn flour
4–5 tbsp water

Method

Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15–20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour.

Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden.

Dish out and drain on crushed paper towels.

With the remaining hot oil deep-fry fish slices for 3–4 minutes. Remove and drain from oil.

In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird’s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks.

Stir-fry for 20–30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined.

Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.

recipe source taken from: http://kuali.com/