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
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.