Recipes - Malaysian & Singaporean

Malaysian Nyonya Style Deep Fried Whole Fish
Malaysian Nyonya Fish


A delicious deep fried fish smothered in a spicy and sour sauce. Get the recipe for this Malaysian Nyonya Style Deep Fried Whole Fish. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1kg whole fish (tilapia)
80g tamarind paste
600ml water
Cooking oil
2 tomatoes (wedged)
1 bunga kantan (ginger flower bud)
5 stalks daun kesom (polygonum /laksa leaf)
2 tsp salt
2 tbsp sugar

Spice Paste Ingredients :

20 dried chillies (soaked in hot water, drained and sliced)
5 fresh red chillies (thinly sliced)
3 stalks lemongrass (thinly sliced)
2cm fresh turmeric
30 small shallots (peeled)
7 cloves garlic
20g belachan (shrimp paste)
2 tbsp sugar




Steps:
  1. Combine all spice paste ingredients to blend in an electric blender.
  2. Heat 3 tbsp of oil in a wok over low heat, saute the spice paste until the oil separates from the paste, approximately in 5 mins.
  3. In a bowl, combine tamarind paste with the water, mix well and strain for the tamarind juice. Add the juice to the spice paste in the wok and bring to boil.
  4. Add tomatoes and simmer for about 10 mins. Then add in the daun kesom, bunga kantan salt and sugar. Stir occasionally while allowing to simmer until sauce thickens. Salt and sugar may be adjusted according to taste.
  5. Meanwhile, heat enough oil in a deep wok over high heat. Deep fry fish until well cooked through. Drain oil and place on a serving dish, set aside.
  6. Pour sauce over deep fried fish and serve immediately with steamed rice.

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Malaysian Nyonya Style Deep Fried Whole Fish

Malaysian Nyonya Style Deep Fried Whole Fish

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A delicious deep fried fish smothered in a spicy and sour sauce. Get the recipe for this Malaysian Nyonya Style Deep Fried Whole Fish. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1kg whole fish (tilapia)
80g tamarind paste
600ml water
Cooking oil
2 tomatoes (wedged)
1 bunga kantan (ginger flower bud)
5 stalks daun kesom (polygonum /laksa leaf)
2 tsp salt
2 tbsp sugar

Spice Paste Ingredients :

20 dried chillies (soaked in hot water, drained and sliced)
5 fresh red chillies (thinly sliced)
3 stalks lemongrass (thinly sliced)
2cm fresh turmeric
30 small shallots (peeled)
7 cloves garlic
20g belachan (shrimp paste)
2 tbsp sugar

Instructions
  1. Combine all spice paste ingredients to blend in an electric blender.
  2. Heat 3 tbsp of oil in a wok over low heat, saute the spice paste until the oil separates from the paste, approximately in 5 mins.
  3. In a bowl, combine tamarind paste with the water, mix well and strain for the tamarind juice. Add the juice to the spice paste in the wok and bring to boil.
  4. Add tomatoes and simmer for about 10 mins. Then add in the daun kesom, bunga kantan salt and sugar. Stir occasionally while allowing to simmer until sauce thickens. Salt and sugar may be adjusted according to taste.
  5. Meanwhile, heat enough oil in a deep wok over high heat. Deep fry fish until well cooked through. Drain oil and place on a serving dish, set aside.
  6. Pour sauce over deep fried fish and serve immediately with steamed rice.

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