Cooking with Chef Mel Dean... Ikan Tiga Rasa

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

Cooking 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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