Wednesday, 3 November 2010

Fried Threadfin (Kurau) with Ginger, Garlic & Soy Sauce

Threadfin or “Kurau” (in Bahasa Malaysia) or “Ma Yau” (in Cantonese) is commonly sold in steak form in Malaysia and Singapore. Its flesh is tender and sweet and great for frying on its own, steaming or with porridge.

Since young, mom would prepare various recipes with this fish. The fresher the fish, the lesser the ingredients.

With a fresh Kurau steak on hand, decided to fry and top it with a ginger, garlic and soy sauce mixture. The sweet succulent tender flesh tasted good on its own and teamed with a bowl of basmati white rice, it was a fulfilling meal indeed.
200g Kurau steak
1 tsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Light Soy Sauce
¼ cup Water
Sugar, dash

1. Heat wok. Add about ½ cup to ¾ cup of Oil.
2. Once Oil is hot, put Kurau steak in. Fry each side for about 2 mins.
3. Set Kurau steak aside. Pour out Oil and leave approximately 4 tbsp Oil in wok.
4. Add Ginger and Garlic into wok. Stir till fragrant
5. Add Light Soy Sauce, Water and Sugar into wok. Stir till fragrant and slightly thicked.
6. Pour over Kurau steak.
7. Serve.


  1. Oh my mum would make something like this. It's great!!

  2. I like this fried ikan kurau, goes well with rice or white porridge! Nice clicks!

  3. I have Kurau fish quite frequent at home. It's fresh and not so expensive.

  4. My grandmother used to pan fry this with ginger and soy sauce. So good with porridge!

  5. Leaf, Cheah, Tigerfish, Little Inbox & Pigspigscorner: Thank You.