Fish in Dark Soy Sauce.

One of our good ol favorite. 

We call it Kicap Fish but for you readers I'll call it Fish in Dark Soy Sauce.

An ideal fish for this dish would be Pomfret.  I like to use this fish since the bones are intact and the flesh is firm. 
To begin with, clean the fish and cut it to three pieces. I usually discard the top piece just below the head.

In a large bowl season the fish
3 pomfret fish -sliced
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric powder
1 tsp chili powder
1/4 cup water

In a fairly hot wok add 1/4 cup of oil and fry the fish pieces until done. Remove it and place it in a kitchen towel to drain access oil. Set aside.

A
1 tsp sesame oil
1 tsp fish sauce
1 tsp light soy sauce
2 tsp vinegar - you can add more if you prefer it tart
5 tbs thick or dark soy sauce
salt  and pepper to taste

B
5 onion - sliced
2 in ginger - sliced
4 pips of garlic - crushed
5 curry leaves
1 green chili - sliced

Mix A in a bowl and set aside.
In a fairly hot wok add B with 2 tbs of oil. Saute till the onion is tender. 
Add A and simmer it gently for a minute. 
Add the fish and gently mix it around and coat the fish with the sauce and onion for about a minute.
Check for seasonings and garnish with coriander leaves.
Serve warm with rice.

Enjoy...jue