Fried Sea Bass Fillet with Malay Brown Sauce
Eastin Hotel Petaling Jaya Malay Cuisine junior sous chef, Mohamad Hamedy Yaacob, is a chef with 16 years of experience.
Specialising in Asian food, mainly Malay cuisine, he has experience in Indonesian and Thai fare.
This dish is inspired by the Western demi-sauce and made with Asian ingredients.
Frying the fish
Sprinkle the fillet with black pepper and salt to taste.
Break eggs and coat the fish.
Dip and cover the fish in the tapioca flour.
Heat oil to medium temperature.
Start frying the fish until golden brown and crisp.
Drain the oil from the fried fish and place in dish.
Heat a bit of oil in a medium saucepan.
Lightly stir-fry the roughly blended ingredients until aromatic but without browning.
Add 1 cup water into the mixture until it starts simmering, then add the coconut milk or cream.
Finally add the sliced pieces of star fruit.
Tags: Brown Sauce, fried, sauce, sea bass