My Father was very systematic in his ways. He woke up very early in the morning, took his bath with very cold tap water. All his meals were taken at the same times like clockwork.
Breakfast at 7 am, morning snack at 10 am, lunch at 12 noon, afternoon snack at 3pm and dinner by 7 pm. He lived to a healthy, illness free age till 88 years old. Inspite of eating 2 desserts daily which were loaded with sugar!
But he was so particular with his lunch and dinner meals. He ate lamb regularly and selected types of fish only. He did not eat chicken or other meat and all other types of seafood.
One dish that I cooked for him is Fish Salsa. I use salted threadfin or in local malay – called ikan kurau.
My father preferred his food to be spicy and this dish goes very well with beer which he indulged quite regularly.
Anyway he is no more but everytime I prepare this dish now, memories just floods in and I remember how he relished this dish. I have created some dishes just for my father as he was so fussy about his food. Look out for some more of my creations by following my blog. They are so simple to prepare and the ingredients are also easy to obtain.
My favourite combination to eat this is with congee or rice porridge. You will not be disappointed. But my family likes it with rice and dhal.
SALTED FISH SALSA
150 gm salted threadfin (only the flesh)
2 medium sized onions
3 green chillies
coriander leaves as required
Soak the fish in water, to remove excess salt.
Drain, wipe dry and cut into mini bite size. I usually cut into ½ cm bite sizes.
Fry in oil. Drain well, remove and place in bowl.
Slice the onions, green chillies and coriander leaves.
Mix all in the bowl, sprinkle lime juice , toss and serve immediately.
You may bake it or dry fry if you do not want to use too much oil.
It also tastes as good. Deep frying makes the salt fish bits a little more crispier.
You can reduce or increase the amount of onions/ green chillies and coriander leaves according to your taste.
You can also use chilli padi if you like it spicier.
This dish goes so well with any bland congee, rice or savoury oats porridge.
You may add pomegranate seeds and boiled egg wedges for luxury or even pieces of mandarin orange. This can be a meal in itself.
I am sure this dish will be a keeper as it can be done with pantry ingredients and at very short notice.