• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

Recipe Description

An experienced cook of over 50 years, Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Makcik Salmiah shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the second recipe – ‘Ikan Tiga Rasa’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.


Recipe Ingredient

  • For the Fish
  • 1 pc Fish - medium size (ikan)
  • 1 tsp Turmeric Powder (serbuk kunyit)
  • 1 tsp Salt (garam)
  • 1 tsp Cornstarch (tepung jagung)
  • Sauce
  • 4-5 cloves Garlic (bawang putih), minced
  • 1-2 pcs Kaffir Lime leave (daun limau purut), minced
  • 2 tbsp Tomato Sauce (sos tomato)
  • 2-3 tbsp Salam Sos Cili Manis Perisa Thai
  • 1 tbsp Salam Sos Berperisa Tiram
  • Water
  • 1 Red Onion (bawang besar), sliced
  • 1 Tomato (tomato), sliced
  • Paste - Blend
  • 2 Red Onions (bawang besar)
  • 2 stalk Lemongrass (serai)
  • 1 Red Chilli (cili merah), if prefer more spicy
  • Sauce Thickening Agent
  • ½ tsp Cornstarch
  • ½ cup Water
  • Garnish
  • Lettuce Leaves (daun selada)
  • Scallion (daun bawang), chopped
  • Coriander (daun ketumbar)

Instructions

    For Fish
  1. Wash & clean the fish, make some slit on both sides of the fish, season with salt, turmeric powder & cornstarch, set aside. (Tumeric / Ginger helps to reduce the fishy smell from the fish).
  2. Heat up enough oil in the wok & insert the fish once the oil is heated. Deep fry until cooked through & set aside on a serving plate.
  3. Pour the extra oil to a separate heat resistant container, leaving just enough for stir fry.
  4. For Sauce
  5. Add in minced garlic & kaffir lime leaves, stir fry until fragrant. Then add the blended paste (and chili if desired), continue stir fry for 2-3 mins.
  6. Add in all 3 sauces, incorporate with some water to form enough gravy. Mix cornflour with water & pour into the wok to thicken the gravy.
  7. Toss in sliced onions & tomatoes to the sauce, stir to coat it with the gravy. (to prevent the tomato & onion from looking soggy)
  8. Pour the sauce over the fish. Garnish with scallion, celery stalks & coriander leaves. Serve immediately.
User Type: anonymous web
Campaign ID: 2
Cxense type: free

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *