Recipe Ingredient
- 1 whole sea bass (siakap)
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chilli powder
- 3-4 tbsp oil
- Spice ingredients (A)
- 1 tbsp dried shrimps
- 2 cloves garlic
- 1 shallot
- 2 dried chillies, seeded and soaked till soft
- 1 fresh red chilli, seeded
- 1 tbsp tamarind juice
- Sauce (B)
- 3 tbsp fish sauce
- 4 tbsp lime juice
- 1 1/2 - 2 tbsp/to taste sugar
- Sauce ingredients (C)
- 1 garlic clove, thinly sliced
- 1 shallot, thinly sliced
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped spring onion
- 1 tbsp finely sliced lemon grass (use only the white portion)
- 4 bird´s eye chillies, finely sliced
- 4 kaffir lime leaves, finely sliced
Instructions
- Clean fish and make two diagonal cuts on each side. Wipe dry. Combine the tapioca flour, salt, pepper and chilli powder and sprinkle over the fish. Deep-fry fish in hot oil until golden. Drain well and place on a serving plate.
- Combine ingredients (A) in a food processor. Whizz to blend until fine. Heat 3-4 tablespoons oil in a wok and fry blended ingredients until fragrant. Dish out and leave aside.
- Mix sauce (B) with 2 tablespoons of the fried spice chilli paste (A). Add sauce ingredients (C) to mix. Pour the mixture over the fried fish and serve immediately.
