Ikan Berbulus (Silver Sillago) - Tiger Mike

Suet Fun,

You get this excellent and expensive fish once an a while in the market. At times, its RM 22.00 per kg. You can boil or fry it. I am giving you below the sauce to go with it. You can use chilli padi - increase or decrease that suits your palate. The sauce is versatile that you can use it for Yong Tau Foo, fried tofu* or smoked fish etc. I bring a bottle into the bush for fishing or hunting.

I get my Berbulus, Sari's favourite fish, in Tanjung Karang. The address: Ocean Land Fish Trading, No 53, Bagan Tanjung Karang. Ah Seng is the owner/boss, and the wife is Ah Hun. Tel H/P 0196685789. Say that you are a friend of Datuk Kalam of Bt. Jelutong. Give him some warning and you get all the best of different varieties to fit your freezer. The drive to Tg. Karang is lovely, something like Lenggong. Go early.

* Tofu: cut into 1" sq. rub corn flour, drop and roll in beaten eggs, and roll in Jap Bonito flakes, and fry. The sauce will be really handy. Get Bonito flakes packs from JUSCO. One pack lasts a long time.

Ingredients for the ginger and chilli sauce

• 2 ounces fresh red chillies, seeded
• 1 ounce shallots, peeled
• 1 ounce garlic, peeled
• 1 ounce fresh ginger, peeled
• 1/2 cup boiling chicken stock
• 3 to 4 teaspoons lime juice
• 1 teaspoon rice vinegar or malt vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt

Preparation:

1. Combine chillies, shallots, garlic, and ginger in a food processor or blender and process to a paste. Transfer to a bowl and stir in boiling chicken stock, then remaining ingredients.
2. Let stand at least 1 hour before serving. (Can be stored in the fridge for up to two weeks).