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Jumaat, 21 Januari 2011

Ikan siakap dengan kuah asam jawa - Seabass in Sweet and Sour Tamarind Sauce

Ikan siakap dengan kuah asam jawa - Seabass in Sweet and Sour Tamarind Sauce

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

  1. 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. 
  2. Heat 2 Р3 spoon of cooking oil in a pan. Saut̩ 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.
  3. 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.


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