I went to the Golden Mile Complex on Wednesday, for the first time in my life. There was a HUGE Thai supermarket, and therein lies a HUGE selection of chilli pastes and spices. In fact, there are more pastes that I am oblivious to than there are that I am not.
I noticed a strange and tightly wrapped little package in the fridge of the market and decided that it’s time for some food adventures. It’s labelled ‘Sour Fish Sausage’, whatever that means. Later on in the dried/preserved food section, I saw another package with dried up chinese sausage-looking bundles, also labelled as ‘Sour Fish Sausage’. The former definitely looks different than the latter, so it could be due to a simple reason – that of a lack of adjectives to label the food.
- Oil: 2 tbsp
- Sour fish sausage: 2 pieces, sliced 1-cm thick
- Singlong spicy and sour sotong sauce: 1 tbsp
- Thai sweet chilli sauce: 2 tbsp
- Sugar: 1 tsp
- White sesame seeds: 1 tbsp
- Corn starch mixture: 1 tsp starch + 3 tbsp water
- Chinese parsley: to garnish
- Heat 1 tbsp oil in frying pan. Heat sausages in pan for 5 min till it becomes brown on the sides.
- Set sausages aside on a serving plate.
- Heat 1 tbsp oil. Add sotong sauce, chilli sauce, sugar and sesame seeds and stir together.
- Add corn starch mixture. Stir 1 min till mixture boils.
- Remove mixture from heat and pour onto sausages.
- Garnish with parsley to serve.
- Since the sausages are sour, as its name dictates, it’s necessary to whip up a sweet sauce to balance the taste.
- Dip sausages in flour and deep fry for a nice golden colour.