"Mat Lat" Parrot Fish

My blogging friends, especially Beachlover had been exploring ready make ingredients that come in pack form especially those made in Malaysia. So when I was looking through my unpublished post, I found this one. "Mah Lat" Parrot Fish. This dish had also been posted by my fellow dedicated floggers and great friends, Teckiee and Jacksonkah. "Mat Lat" is a famous szechuan dish in China which ultilise szechuan pepper corn and loads of chillies. Here today I am going to included the details:



There is a lot of variety of ready made "Mat Lat" paste but I use the about one. It taste as usual hot, hot and also comes with a hint of mutton taste.


Here I used a whole Parrot fish. To make a great whole fish, I deep the whole fish in a pool of oil at low temperature. "Yau Jum Yee" is a good cooking technique of cooking fish. Once the fish is golden brown in colour, your fish is cooked and ready.


Next is to make the "Mah Lat" sauce, pan fry some garlic and dried chillies in hot oil, put 1-2 tablespoon of "Mat Lat" paste then add some stock. Add seasoning to your liking. If you like hot, hot then add more of the "Mat Lat" paste. I prefer it to be a bit mild so that can taste the freshness of the fish.

Hope you can find this "Mat Lat" paste. I have a few packet of this "Mat Lat" paste left in my kitchen, if you like a packet of this, do let me know by emailing to bigboysoven@gmail.com which stock last.

Hope you can find this paste and try this dish... one word to describe... lovely.

From Steven Cheng

Salt & Peppered White Baits

"Chee Yim" or "Salt & Peppered" is a very delicious dish by itself. You can have it in prawn, squid, chicken, mantis prawn and even fish. Today I am introducing this dish with white baits. White baits are small fishes whereby all the bones are taken out before being cooked. As my good friend Sunny Yaw always say, easy and simple....lol!


400gm white baits (other white fish meat can be used too)
1 egg
a pinch salt
a pinch white pepper
1 teaspoon sesame oil

tapioca powder
oil for deep frying

3 tablespoon white wine
3 sliced green chilli padi
a pinch salt

Marinated fish baits with salt, white pepper, seame oil and set it aside.
Heat up deep frying oil
Coat fish baits with tapioca flour.
Deep fried them till light golden brown.
Heat up a clean wok.
Put all those deep fried fish baits on to the work.
Dashed in white wine.
Throw in green chilles and a salt.

I would recommend you to order this when you are dining at my restaurant as it had be come a favourite dish with my dinners.

Have a try yourself in your own kitchen too.

Yours Steven Cheng