Ma Yau, or threadfin fish, is one of the commonly available sea fish this part of the world, coupled with it’s reasonable price, it is one of the more popular fish in the kitchen and tai chau places alike.
The most common way of handling Ma Yau is usually oil-soaked Ma Yau æ²¹æµ¸é©¬å‹é±¼, which can be a bit dull, so when I had one to work with a couple weeks ago, I decided to come up with something slightly different.
Ma Yau Fish with dark soya sauce and onion
I call this the Mau Yau fish with dark soya sauce and onion, though there’s a little bit more than onion that goes into this dish.
- Ma Yau fish – obviously
- one onion, cut into half, and slices
- a few slices of ginger, cut into sticks
- 4-5 cloves of garlic, cut into slices
- one lemongrass, chopped
- a few chili padi (optional)
- 1 table spoon of oyster sauce
- 2 table spoons of dark soya sauce
- vegetable oil
ingredients for friedd ma yau fish
This dish requires a two partÂ preparations.Â First, the fish, which is fairly simple.
- clean the fish and rub both sides with some salt
- heat up enough oil to cover half the fish with medium fire
- fry both sides of fish for 7-8 minutes for each side
- remove fish and place on serving plate
Then the sauce:
- heat up 2 table spoon of oil
- add garlic, ginger, onion, chili, and lemon grass prepared earlier
- fry till fragrant (about 2 minutes with fairly high heat)
- add dark soya sauce and oyster sauce
- continue stirring for a minute or so
- pour on fish to serve
The result is a Ma Yau fish with some kick. The lemon grass gives it a bit of Southern Thailand taste while chili padi added some kick to the sauce. Give it a try, I hope you like it.
p/s: a bit of coriander or basil on top would provide a nicer presentation, but I ran out of those herbs.