{"id":12216,"date":"2021-10-16T08:20:53","date_gmt":"2021-10-16T00:20:53","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12216"},"modified":"2021-10-16T08:21:11","modified_gmt":"2021-10-16T00:21:11","slug":"ikan-tempra-with-delicious-lime-sauce-nyonya-sweet-sour-fish","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12216","title":{"rendered":"Ikan Tempra With Delicious Lime Sauce (Nyonya Sweet &#038; Sour Fish)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12219 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Ikan-Tempra.jpg\" alt=\"\" width=\"500\" height=\"615\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12218 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Ikan-Tempra-3.jpg\" alt=\"\" width=\"650\" height=\"421\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I wish I can cook such dishes at home more frequently. It is not too difficult at all, and most importantly, it goes so well with plain rice. But fish isn&#8217;t cheap in Singapore, and cooking this on a weekday evening for dinner does take up quite some time which may not be feasible to do every week unless I get to knock off at 5pm every day.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">What I love about this dish is that it&#8217;s all encompassing, i.e. almost a one-in-all pot. And the sauce with the softened onion slices; the sour but refreshing soy sauce gravy &#8211; it is all so delicious! I can just eat the rice with the gravy, but ok the fish itself has to be the star and it is. This is also a dish that anyone can prepare at home by themselves. Get the grocer to gut and descale the fish for you and the dish will be more than fifty percent done.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Black pomfret: 1, washed &amp; gutted<\/li>\n<li>Oil: for deep- or shallow-frying<\/li>\n<li>Red onion (big): 2, sliced into rings<\/li>\n<li>Water: 1\/2 cup<\/li>\n<li>Dark soy sauce: 1\/2 tbsp<\/li>\n<li>Lime juice: from 2 big limes<\/li>\n<li>Sugar: 1\/2 tbsp<\/li>\n<li>Salt: 1\/2 tsp<\/li>\n<li>MSG: 1\/2 tsp<\/li>\n<li>Red \/ green chilli (optional): 4, sliced into long strips<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Deep- or shallow-fry fish in oil till it is starting to brown. Set aside on a serving dish.<\/li>\n<li>Leave 2 tbsp oil in wok and remove the rest.<\/li>\n<li>Saute onions for 1min.<\/li>\n<li>Add in water, dark soy sauce &amp; lime juice. Leave to simmer for a while.<\/li>\n<li>Stir in sugar, salt and MSG.<\/li>\n<li>Stir in chilli strips. Give a quick stir to combine.<\/li>\n<li>Pour sauce over fish to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12217 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2021\/06\/Ikan-Tempra-2.jpg\" alt=\"\" width=\"650\" height=\"412\" \/><\/p>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n3 persons as a side dish<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12216\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I wish I can cook such dishes at home more frequently. It is not too difficult at all, and most importantly, it goes so well with plain rice. But fish isn&#8217;t cheap in Singapore, and cooking this on a weekday &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12216\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[97,284],"tags":[37,851,850,260,523,343],"class_list":["post-12216","post","type-post","status-publish","format-standard","hentry","category-peranakan","category-seafood","tag-fish","tag-ikan-tempra","tag-nyonya","tag-onion","tag-pan-fry","tag-pomfret"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12216"}],"version-history":[{"count":2,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12216\/revisions"}],"predecessor-version":[{"id":12343,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12216\/revisions\/12343"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}