Tuesday, September 4, 2012

Ikan Siakap Tiga Rasa or Sweet, Sour and Spicy Siakap Fish

The sweet, sour and spicy fish are a common dish available in almost any Malay cuisine restaurant in Malaysia. Some of the fishes which are commonly used to cooked in this method are siakap and kerapu. I personally love it when with siakap fish. This dish is not difficult to cook and here's how you cook it :-


  • One siakap fish
  • Blended dried chilli
  • Red onions
  • Garlics
  • Ginger sliced thinly
  • Spring onion
  • Chilli padi
  • Tomatoes cutted into cubes
  • Oyster Sauce
  • Thai chilli sauce
  • Fish sauce
  • Tomato sauce
  • Pineapple cubes
  • Cucumber cubes
  • Basil leave
  • Corn flour mixed into a cup of water
  • Salt, Sugar, Oil

Cooking Method:

  1. Clean the fish and marinate the fish using the blended dried chilli, cord flour and salt.
  2. Saute the onions, ginger, spring onion and chilli paste.
  3. Add the tomatoes, salt, sugar, fish sauce, tomato sauce and corn flour. Stir and bring it to a boil. Add more water if necessary.
  4. Then add the pineapples, basil leaves and cucumber cubes.
  5. Reduce the heat and add the fish.
  6. Remove the fish when it's cook and add parsley as garnishing before serving.

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