← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 whole sea bass, tilapia or bream (about 800 g), cleaned and scored on both sides
• 1 tsp Ground turmeric
• 1 tsp Salt
• 1 tbsp Cornflour (cornstarch)
• 300 ml oil, for frying
• 8 Dried chillies, soaked in hot water for 15 minutes, drained
• 6 Shallot
• 3 cloves Garlic
• 2 cm piece Ginger
• 2 Lemongrass, white parts sliced
• 1 Onion, sliced into rings
• 1 Tomato, cut into wedges
• 3 tbsp tomato ketchup
• 2 tbsp chilli sauce
• 1 tbsp Oyster sauce
• 1 tbsp tamarind paste
• 1 tbsp Sugar, or to taste
• 3 Makrut (kaffir) lime leaves, finely shredded (optional)
• 150 ml Water
• 1 handful Coriander (cilantro), to garnish

Method

1. Pat the fish dry, rub it inside and out with the turmeric, salt and cornflour and leave while you make the paste.
2. Blend the chillies, shallots, garlic, ginger and lemongrass with a splash of water to a smooth paste.
3. Heat the oil in a wide wok over medium-high heat. Fry the fish for 5–6 min a side, without moving it until it releases, until golden and cooked through. Drain on a plate.
4. Pour off all but 3 tbsp oil. Fry the paste over medium heat for 8–10 min, stirring, until thick and the oil separates.
5. Add the onion for 1 min, then the ketchup, chilli sauce, oyster sauce, tamarind, sugar, lime leaves and water. Simmer for 2–3 min, add the tomato and taste for a good balance of hot, sweet and sour.
6. Pour the sauce over the fish, scatter with coriander and serve with rice.

Tips

• Fish fillets work too: fry them for 2–3 min a side.
• Contains fish, oysters and wheat (oyster sauce).

Sources

Written in our own words after cross-checking these recipes:

Singaporean Malaysian Recipes HealthHub Singapore Essence of Life