• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 600g Kurau (Threadfin or Mullet), scaled, cleaned and slit on both sides
  • 2 tbsp tapioca flour
  • 1 tbsp chopped ginger
  • 2 tbsp chopped garlic
  • 1 tbsp Lee Kum Kee spicy bean sauce
  • 1 tsp sugar
  • 1 big onion sliced 1/2 red pepper cut into wedges
  • 1/2 green pepper cut into wedges
  • 1/2 cup water
  • 1 tsp ikan bilis granules
  • A dash of pepper
  • Garnishing:
  • Spring onions, chopped
  • Chinese coriander, chopped


  1. Season fish with salt and sprinkle lightly with tapioca flour. Deep fry until golden brown. Drain and put on a platter.
  2. Heat 2 tbsp oil in a wok. Saute ginger and garlic till fragrant. Add in the spicy bean sauce. Add the onion slices and stir-fry well. Mix in water, sugar, ikan bilis granules and pepper. Bring to a boil.
  3. Pour sauce over fish and garnish.

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