This is a very typical Malay dish, savory, rich in flavor and goes well with steam rice.
It is better to make with sea fish, Mackerel was the first choice for many Malaysian, and pomfret works well too!
600-700 gm of pomfret
1/2 Medium size onion（Slice）
1 red chili（shredded） Optional
1 Star Anise
1 cinnamon stick
2 cloves of garlic（Minced）
1 shallot （or 1/2 tsp of fried shallot）（Minced）
1 tsp chopped coriander leaves or spring onion
1 tsp Sugar
1 tsp Dark Soy sauce
2-3 tbsp Soy Sauce （or to taste）
1 tbsp Sambal Belachan （or 1 tsp chili powder）
1 tbsp ketchup
Prepare all ingredients accordingly, clean the fish thoroughly, make a shallow cut at both the sides, pat dry with kitchen towel, and rub with a pinch of salt.
Heat up about 1 inch of oil, and fry the fish until golden brown in color.
Take out most of the oil, and leave about 2 tbsp in the cooking pan, stir fry shallot, garlic, star anise and cinnamon stick until fragrant.
Add 1 tbsp of sambal belachan and continue cooking, add 1 tsp of sugar and caramelize it, add sliced onion and chili, stir well, pour in 1/2 cup of water with all the seasonings, bring to boil.
Add fish, and cook together, turn side in between, when the gravy reaches desire consistency, it is done!
Dish out and garnish with some chopped coriander leaves or spring onion.
中文版，For Chinese, Click --》马来红烧鱼