Wednesday, 28 March 2012

Ikan Tiga Rasa (Three Flavour Fish)

Ikan tiga rasa, or three flavour fish is a Thai inspired dish where the fragrant flavours of South East Asian herbs and spices are blended to produce a sweet, sour and spicy sauce.

Whole medium-size sea bass, cleaned
2 tablespoon corn flour
Salt and pepper

3 cm turmeric root (or powder)
5 cm galangal
4 garlic cloves
1 lemongrass, sliced
1 onion, sliced
1 red chilli, sliced
1 cup of water
juice of 1 lime
2 stalks of spring onion, cut into large chunks
1 tablespoon oyster sauce
1 tablespoon chilli sauce
2 teaspoon sugar

Mix the corn flour and seasonings together and coat the fish well. Fry the fish in a large enough pan on medium heat for about 3 minutes on each side and place in a dish. To ensure the fish is crispy and not oil-logged when cooked, don’t put it in until the oil is hot. Any white fish would work well with this recipe if you do not wish to use sea bass.

Blend the turmeric root, galangal and garlic until smooth. Sauté the onions, chilli and the blended paste until fragrant. Add the lemongrass and some water. When it starts to simmer, add the sugar, lime juice, spring onion, oyster and chilli sauce. Taste and season the sauce.

Pour the sauce over the fish, sprinkle the spring onion over it and serve with white rice.

No comments:

Post a Comment