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.

Print Recipe

• CourseDinner, Lunch
• CuisineMalay

Servings

10people

Cook Time

25minutes

Servings 10people

Cook Time 25minutes

Print Recipe CourseDinner, Lunch CuisineMalay Servings 10people Cook Time 25minutes Servings 10people Cook Time 25minutes

Ingredients

• 1.8kg sea bassfillet
• 1 honey star fruitsliced
• 250g ground Sarawak black pepper
• salt to taste
• 2 eggs
• 1cup tapioca flour
• 3 kaffir lime leaves
• 1tbsp coconut milk or cream
• 1cup water
• Roughly Blended Base Ingredients:
• 250g red onions
• 80g garlic
• 4stalks lemongrass
• 80g ginger
• 100g dried chillies

Servings: people

Units:MetricUS Imperial

Instructions

1. Frying the fish Sprinkle the fillet with black pepper and salt to taste.
2. Break eggs and coat the fish.
3. Dip and cover the fish in the tapioca flour.
4. Heat oil to medium temperature.
5. Start frying the fish until golden brown and crisp.
6. Drain the oil from the fried fish and place in dish.
7. Brown sauce Heat a bit of oil in a medium saucepan.
8. Lightly stir-fry the roughly blended ingredients until aromatic but without browning.
9. Add 1 cup water into the mixture until it starts simmering, then add the coconut milk or cream.
10. Finally add the sliced pieces of star fruit.

Tags: Brown Sauce, fried, sauce, sea bass