Ikan Siakap Tiga Rasa (Classic Three-Flavored Seabass)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring crispy fried seabass served with a vibrant, sweet, sour, and spicy three-flavored sauce. This authentic version balances the distinct tastes perfectly.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Seabass (Siakap)1 kg
- Cornstarch100g
- Vegetable oilfor frying
- Chili paste3 tbsp
- Tamarind paste2 tbsp
- Lime juice3 tbsp
- Sugar3 tbsp
- Fish sauce1 tbsp
- Garlic4 cloves, minced
- Ginger1 inch, minced
- Onion1 medium, sliced
- Red bell pepper1/2, sliced
- Green bell pepper1/2, sliced
- Pineapple chunks1/2 cup
- Tomatoes1, cut into wedges
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Langkah
- 1
Clean and score the seabass. Pat dry and coat evenly with cornstarch. Season with salt and pepper.
- 2
Heat enough vegetable oil in a wok or deep pan for deep-frying. Fry the seabass until golden brown and crispy on both sides. Drain and set aside.
- 3
In a separate pan, sauté garlic and ginger until fragrant.
- 4
Add chili paste and cook for 1-2 minutes until oil separates.
- 5
Stir in tamarind paste, lime juice, sugar, fish sauce, and water. Bring to a simmer.
- 6
Add sliced onions, bell peppers, pineapple chunks, and tomato wedges. Cook for 2-3 minutes until vegetables are slightly tender but still crisp.
- 7
Pour the three-flavored sauce over the crispy fried seabass.
- 8
Garnish with fresh cilantro sprigs before serving.
