My Cookery Page

I have tried this recipe before and it’s as good as the one being served at the restaurant. This is another Asian recipe, which I believe originates from Malaysia, in Malay it’s called Siakap Tiga Rasa (literally Seabass Three Tastes).  Should have a wide appeal because it’s deliciously sourish, sweetish and spicy.  This could almost be a Thai dish.   Whenever you are in doubt whether to cook sweet, sour or spicy, this should be a good blanket coverage!   as they say, in advertising!

Ingredients:  1 medium seabass; 2 garlic, sliced finely;  2 large onions, chopped ; 2.5cm ginger, sliced finely; 2 tbsp tom yam paste ; 1 tbsp oyster sauce;  2 tbsp chilli sauce; 1 cup water; some tamarind juice;  4 red chillies, sliced finely; 3 green chillies, sliced finely;  some salt, sugar, ground turmeric, cooking oil.

Method:     Clean the fish and marinate with salt and turmeric for 15 minutes.  Fry in deep oil till crispy and set aside on a fish plate.  Heat oil in a wok.  Saute garlic, large onions and ginger till fragrant.  Add tom yam paste, oyster sauce, chilli sauce, salt, water, sugar and tamarind juice.  Cook till it thickens.

Add in the red and green chillies and mix well.  Remove from heat and pour the gravy over the fried fish.  Serve hot with white rice.  Yum yum.