Ikan Tiga Rasa - the perfect dish for your family, and usually served at dinners in restaurants. But why not whip up your own healthy version? Instead of frying, you can bake it. It will be easy and delicious!

Serves 6
Prep time: 15 mins
Cook time: 30 mins

INGREDIENTS
1 whole fish (seabass or garoupa)
1 tbsp turmeric powder
3 tbsp cornflour
Pinch of low-sodium salt
A bit of water
2 tbsp canola oil

For sauce
1 large onion, chopped
2 cloves of garlic, finely chopped
1-inch piece ginger, thinly sliced
1 lemongrass, bruised
10 dried chillies (soaked in hot water, seeds removed and blended)
3 bird’s eye chillies, chopped (optional)
2 small key limes
2 tbsp chilli sauce (low-sodium)
2 tbsp tomato sauce (low-sodium)
1 tbsp oyster sauce (low-sodium)
2 tbsp canola oil
A bit of water
½ cucumber, diced
¼ pineapple, diced
2 tomatoes, diced
2 red chillies, finely sliced
2 kaffir lime leaves, sliced
Fresh coriander for garnish
Low-sodium salt to taste
Sugar to taste

METHOD
1. In a bowl, add in the turmeric powder, cornflour, salt and water. Mix with the fish.

2. Heat the oil in a non-stick pan, pan-fry the fish on both sides until fully cooked, and transfer to a big plate.
Note: You may also bake the fish in a pre-heated oven for 30 minutes at 190°C or until the fish is fully cooked. 

3. Pan-fry the onion, garlic, ginger and blended chillies till fragrant.

4. Add in the lemongrass, bird’s eye chillies and stir-fry for a minute.

5. Add in all the sauces – chilli, tomato, oyster, salt, sugar, lime juice, and water.

6. Add in the cucumber, pineapple, tomatoes, red chillies and kaffir lime leaves. Simmer till the sauce slightly thickens.

7. Pour sauce over the fish and garnish with fresh coriander.

Download the recipe here!

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