Soy Sauce Pan-fried Fish Steak with Ginger & Lemongrass

Spanish Mackerel (known as Ikan Tengirri, Batang, 马鲛鱼) steak is used in this yummy Chinese style recipe. Fresh ginger root and lemongrass shreds are first fried till brown and fragrant with oil. This aromatic oil is then used for pan-frying the fish and then lastly cooking the sauce. All the natural flavours and goodness are retained and the outcome is sumptuous.
The fish steak can be substituted with any other fish steak (eg salmon) that are suitable for pan-frying. Spanish mackerel has thick rubbery silver skin and black vertical stripes and is rich in omega-3 fatty acids. It is an excellent source of many minerals and vitamins. The flesh is slightly pink and has fresh red blood clots around the bone.

Ingredients
300g / 2 pcs fish steak (Spanish Mackerel)
50g fresh ginger root
1 stalk spring onion
1 stalk lemongrass
1 fresh Thai Jinda red chili
2 garlic cloves
1 TBSP light soya sauce
1 TBSP dark soya sauce
1/4 TSP salt
4 TBSP oil of choice
5 TBSP water
Ice cubes + water
Dash of white pepper
Pinch of sugar
Sprinkle of sesame oil (optional)

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