- 700g white snapper
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 100g potato starch
- 1.5l cooking oil
- 20g chilli padi (cut)
- 200g red onion (minced)
- 50g garlic (minced)
- 50g shallot (minced)
- 40g lemongrass
- 500g tomato (diced)
- 450g capsicum (diced)
- 150g pineapple (diced)
- 50g oyster sauce
- 150g chilli sauce
- 350g tomato sauce
- 50ml lemon juice
- 150ml lime juice
Ikan Tiga Rasa
Recipes Details
Preparation Time:
10-15 mins
Cooking Time:
20-30 mins
Servings:
3-4
Ingredients
Garnishing
- Lettuce
- Onion ring
- Coriander
- Daun pegaga
- Lemon (sliced)
- Kaffir lime leaves (finely sliced)
Kitchen Appliances:
- Rinnai RB-982G Hyper Burner Built-in Gas Hob
Method
- Wash and clean the white snapper, then butterfly it.
- Season with turmeric powder and salt, rubbing the seasoning thoroughly inside out.
- Then coat with potato starch.
- Heat up cooking oil.
- Deep fry the fish until golden brown. Set aside for plating.
- In another pan, heat up oil with lemongrass to infuse the flavour.
- Then remove the lemongrass and saute the minced garlic, red onion, shallot and cut chilli padi until fragrant.
- Add in diced capsicum and pineapple. Mix well.
- Add in oyster sauce, chilli sauce and tomato sauce. Stir well.
- Lastly add in lemon and lime juices. Stir well until the sauce thickens.
- Garnish the serving plate with lettuce and onion ring. Place the fried fish on top then pour the sauce over it, then garnish with sliced lemon, coriander, daun pegaga and slied kaffir lime leaves on top.
- Enjoy!