Sambal Saba

Most people cook saba the same way they find it in Korean food outlets. There is a Southeast Asian version of it that I experimented with not so long ago.

To begin, you need to fry the saba on a pan until the fillets are nicely browned on both sides. Next, you add water, lemongrass, nasi lemak chilli, sugar and light soy sauce to braise the fried saba. Tastes delicious for those who prefer to have their saba with a more robust flavour.

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