Ikan Siakap Tiga Rasa Nyonya Style
85% asli · Peranakan (Nyonya)
A Peranakan twist on Ikan Siakap Tiga Rasa, incorporating Nyonya flavors like galangal, lemongrass, and candlenuts for a richer, more aromatic sauce. The spice profile is often more complex.
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
- Dried chilies10-15, soaked and deseeded
- Shallots5, sliced
- Garlic3 cloves
- Galangal1 inch piece
- Lemongrass1 stalk, white part only
- Candlenuts3, soaked (or macadamia nuts)
- Tamarind paste3 tbsp
- Lime juice2 tbsp
- Sugar2 tbsp
- Fish sauce1 tbsp
- Pineapple1/4 cup, diced
- Kaffir lime leaves2-3, torn
- Chili padi2-3, sliced (optional)
- Saltto taste
- Black pepperto taste
- Water1/3 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
Blend soaked dried chilies, shallots, garlic, galangal, lemongrass, and candlenuts into a paste.
- 4
Heat 2 tbsp of oil in a clean pan. Sauté the blended paste until fragrant and the oil separates.
- 5
Stir in tamarind paste, lime juice, sugar, fish sauce, and water. Bring to a simmer.
- 6
Add diced pineapple, torn kaffir lime leaves, and sliced chili padi (if using). Cook for 3-4 minutes until the sauce thickens slightly and flavors meld.
- 7
Pour the Nyonya-style three-flavored sauce over the crispy fried seabass.
- 8
Serve immediately.
