Kam Heong Barebreast Jack Fish (Ikan Cupak masak kari kam heong) Recipe

It is not common to find Cupak or Barebreast Jack being sold in the wet market. I found a good table size Cupak from a fish supplier from Sg Besar. It weights around 1 kilo, just nice for one family meal. Since my kids love ‘kam heong sauce (spicy curry flavoured sauce)’, I decided to fry the fish and then pour kam heong gravy over it. Then I arrange some hot water blanched vegetables like sawi (choy sam) and French beans around the plate. I also have some leftover white radish in my fridge and I cut it into small strips like the one you see in Sushi restaurants.

Ingredients
Cupak (barebreast Jack Fish) or any type of fish, 1 pc, deep fried until golden brown

Kam Heong Sauce
Oyster sauce, 2 table spoons
Light Soya Sauce, 2 table spoons
Dark Soya Sauce, 1/2 teaspoon
Ginger, 2”x2”x2”, cut into thin strips
Shallots, 5 pcs, chopped finely
Lemongrass (serai), 2 stalks, blended
Dried Prawns, 3 table spoons, soak in water and blended
Curry powder, 2 table spoons
Curry leaves, 3 stalks (optional)
Chili paste, 2 table spoons
Corn Flour, 2 table spoons, add with a little water
Salt to taste
Vegetable oil 3 table spoons

Heat up wok and add in 3 table spoons of vegetable oil. Then, sautéed the ginger, onions, serai, dried prawns and shallots until fragrant. Then, put in the rest of the ingredients and add corn flour water mixture to make the gravy thick. Add bird eye chilli, if you want the dish to be spicier! Pour the gravy over the fried fish and vegetables!

Related Post

1) http://peteformation.blogspot.com/2009/06/hot-and-spicy-kam-heong-prawns-recipe.html

2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html

3) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html