The Food Canon

Fried Batang fish, served here with kecap manis sauce, omelette and rice.

This is a simple recipe which you can use for your daily dinners.

Fried Batang or Mackerel fish, marinated in turmeric powder was a comfort food in my childhood home. I can also recall it being sold in my Mum's restaurant and canteen.

Over the years, Batang has become more expensive but it is still a relatively cheaper fish to use and is very suited for pan or deep frying as the flesh is firm.

Whether you are serving a whole family or just a dinner for two, this dish is convenient and easy to make.

Note a few tips about fish:

• As long as it is fresh, you won't need to do a lot to make it taste good.
• It keeps well frozen.
• Fish does not need to be marinated for too long. 30 minutes at most. 
• Clean your fish thoroughly to remove the blood and scum. 
• Fish bones and heads can be used to make stock.

So, when you want to introduce overseas guests to Singapore food, what do you think of?

The usual street food dishes like Chicken Rice and Bak Chor Mee perhaps. But are there restaurants selling cooked à la minute Singaporean Chinese dishes, which though Chinese, is not to be confused with Hong Kong influenced eateries like Imperial Treasure or Crystal Jade? Where will you bring them if they want to eat Chinese and local?