Saturday, 31 March 2012

Ikan Siakap Tiga Rasa

Deep Fried Fish with 3 flavors

For the Fish
Siakap (Barramundi) or kerapu (garoupa)
2 tbsp plain flour
1 tsp turmeric powder
1/4 tsp salt
Cooking oil for deep fry

For the Sauce
3 garlic - chopped
5 onion - chopped
1/2" ginger - chopped
1 tsp chilli paste (optional)
3-4 birds eye chilli (chili padi)  - slowly pound just to break
1/4 can pineapple cubed (keep the water)
1 tomato - cubed
2 tbsp oyster sauce
1 tsp plum sauce
1 tsp light soy sauce
1 tblsp fish sauce
1 tsp corn flour (add with water to make cornstarch)
1/2 tsp black pepper
Salt to taste
Corriander leaves

1. Coat fish with turmeric powder, plain flour and salt. Deep fry until crispy. Set a side
2. Heat a bit of oil in a wok, stir fry onion, garlic and ginger until fragrant.
3. Add in chilli paste & Birds eye chilli, and continue stirs.
4. Combine all other ingredients including the pineapple juice (add about 3 tblsp) cooked for 2-3 mins.
5. Season with salt and black pepper, soy sauce and fish sauce. Add cornstarch to thicken.
6. Pour the sauce on to the fried fish, garnish with corriander and served  


Anonymous said...

my fav by far!

Tony Johor Kaki said...

Love this delicious dish a lot. Never tire of it.