Do you still remember the sea-bass dish we have been crazy about during our 4 days stay in Langkawi? Yes! Seabass in sweet and sour tamarind sauce. My husband was craving for the dish a few weeks later and I managed to retrieve the recipe from a blog. However, I forgot the name of the blog. Whoever the blogger is, I truly appreciate your effort to share this beautiful dish and I credit you for that. Yesterday, I cooked the dish once again and decided to share this beautiful dish with you, my fellow blogger friends.
300 gm Sea-bass - gutted, cleaned and scored
1 inch of carrot – julienne
½ inch of ginger – mince
A handful of dried anchovies – pounded finely (subtitute with anchovies stock cube)
2 cloves of garlic - mince
An onion - sliced
Red chili - sliced
3 bird eye chilies cut into halves (my first harvest!)
A cup of thin tamarind juice - 2 teaspoon of tamarind extract mixed with a cup of water (make extra to marinate fish)
1 1/2 tablespoons oyster sauce
1 teaspoon of turmeric powder
Sugar and salt to taste
Cooking oil - for deep frying and some for stir frying
Method:
Ingredients:
300 gm Sea-bass - gutted, cleaned and scored
1 inch of carrot – julienne
½ inch of ginger – mince
A handful of dried anchovies – pounded finely (subtitute with anchovies stock cube)
2 cloves of garlic - mince
An onion - sliced
Red chili - sliced
3 bird eye chilies cut into halves (my first harvest!)
A cup of thin tamarind juice - 2 teaspoon of tamarind extract mixed with a cup of water (make extra to marinate fish)
1 1/2 tablespoons oyster sauce
1 teaspoon of turmeric powder
Sugar and salt to taste
Cooking oil - for deep frying and some for stir frying
Method:
- Marinate fish with tamarind juice for 10-15 minutes to reduce fishy smell. Rub fish with salt and turmeric powder. Deep-fry the fish until golden brown crispy. Set aside.
- Heat 2 – 3 spoon of cooking oil in a pan. Sauté minced garlic and ginger until fragrant. Add in anchovies, onions, red chilies, bird eye chilies, carrots, oyster sauce and turmeric powder. Stir fry for another 2-3 minutes.
- Add in tamarind juice and season with sugar and salt to taste. Let it simmer to thicken the sauce. Cover the fish with sauce before serving.
It must taste as good as it looks..
BalasPadam