HELLO PEEPS!

 

Hello Makanslation peeps,

 

So here it is, our final recipe of the week, Siakap Tiga Rasa Ala Thai (Thai Style Three Flavours Seabass)! 🐟✨

Did you know this dish blends Thai and Malaysian flavors due to cross-border food trends? This dish is often linked to Thai fusion cuisine, but is truly loved by Malaysians. It’s something we always see on local menus, at wedding feasts, and even served as part of our daily meals. I still remember when I was a kid, I would wait patiently at weddings, hoping the bride didn’t finish her meal… because it usually came with this exact dish. I told myself back then, "One day, I want this at my wedding, too!"😝

 

My dad always asks me to cook this whenever I come home during semester break. I always refer to Che Nom’s videos; her step-by-step instructions are so easy to follow, especially when you’re craving a taste of home. 

So, if I can do it, why can't you?👀 

Let’s go to the kitchen and give it a try!

  

Siakap 3 Rasa Ala Thai

Thai-Style Three-Flavour Seabass

(Crispy fried seabass coated in a sweet, sour, and spicy sauce inspired by Thai flavours)

by Che Nom

 

 

Bahan bahan:

Ingredients:

Kuah tiga rasa:

3 flavours gravy:

 

·       3 ulas bawang putih

3 cloves of garlic

 

·       1 inci halia

1 inch of ginger

 

·       ½ biji bawang holland

½ yellow onion

 

·       Lada benggala

Capsicum

 

·       1 batang serai

1 stalk of lemongrass

 

·       2 pokok ketumbar

2 corianders

 

·       1 biji tomato

1 tomato

 

·       2 sudu besar sos tiram

2 tablespoons of oyster sauce

 

·       3 sudu besar sos tomato

3 tablespoons of tomato sauce

 

·       ½ mangkuk kecil sos cili

½ small bowl of chilli sauce

 

·       1 mangkuk nenas di potong dadu

1 sliced dice of pineapple bowl

 

·       3-4 tangkai cili padi

3-4 bird’s eye chilli stems

 

·       2 tangkai cili merah

2 stems of red chilli

 

·       1 sudu besar pes chili Thai

1 tablespoon of Thai chilli paste

 

·       1 sudu besar sos ikan

1 tablespoon of fish sauce

 

·       Garam

Salt

 

·       1 sudu kecil gula perang

1 teaspoon of brown sugar

 

·       2-3 helai daun limau purut

2-3 kaffir lime leaves

 

·       Sedikit perahan jus limau nipis

A squeeze of lime juice

 

Ikan siakap:

Seabass:

 

·       1 ekor ikan siakap

1 whole seabass

 

·       Garam

Salt

 

·       Serbuk kunyit

Turmeric powder

 

·       Tepung jagung

Corn flour

 

 

Bahan untuk hiasan:

Garnishing ingredients:

 

·       Daun ketumbar

Coriander leaves

 

·       Daun salad

Salad

 

·       Hirisan nenas

Sliced pineapples

 

 

 

Cara penyediaan:

Method:

 

1.     Potong bawang holland, tomato, dan nenas secara dadu. Cincang halus bawang putih dan halia. Hiriskan nipis cili padi, cili merah, serai, daun limau purut, dan daun ketumbar. Jangan lupa potong sedikit limau nipis untuk perahan nanti.

Finely dice the yellow onion, tomato, and pineapple. Mince the garlic and ginger. Thinly slice the bird’s eye chilli, red chilli, lemongrass, kaffir lime leaves, and coriander leaves. Also, cut a small piece of lime to squeeze later.

 

2.     Bersihkan ikan siakap dan lap sehingga kering. Kelar isi ikan dengan kemas sehingga sampai ke tulang tengah supaya kuah lebih meresap.

Clean the seabass thoroughly and pat dry. Make neat slits along the fish flesh all the bone to help the gravy soak in better.

 

3.     Taburkan sedikit garam dan serbuk kunyit pada ikan, kemudian salutkan sedikit dengan tepung jagung.

Sprinkle some salt and turmeric powder on the fish, then lightly coat it with a little bit of cornstarch.

 

4.     Panaskan minyak masak dalam kuali. Tumis bawang putih dan halia hingga naik bau. Masukkan bawang holland yang telah dipotong dadu dan kacau hingga lembut.

Heat oil in a pan. Sauté the garlic and ginger until it fragrant. Add the diced yellow onion and stir until it softens.

    5.     Masukkan sedikit lada benggala dan serai yang dihiris nipis, bersama akar

            dan batang ketumbar. Kemudian, masukkan tomato dadu dan kacau hingga lembik.

Add a bit of capsicum and thinly sliced lemongrass along with coriander roots and stalks. Then, add the diced tomato and stir until it softens.

6.     Masukkan sos tiram, sos tomato, sos cili (masukkan lebih). Tambahkan nenas yang dipotong dadu, cili padi dan cili merah. Tuangkan sedikit air supaya lebih berkuah.

Pour in oyster sauce, tomato sauce, chilli sauce (pour it extra). Add diced pineapple, bird’s eye chilli, and red chilli. Pour a little bit of water to make the gravy saucier.

 

7.     Bahan istimewa, masukkan 1 sudu besar pes cili Thai untuk pekatkan kuah, serta minyak cili dan 1 sudu besar sos ikan untuk rasa yang lebih mantap.

Here’s the special touch! Add 1 tablespoon of Thai chilli paste to thicken the gravy, plus chilli oil and 1 tablespoon of fish sauce for an extra burst of flavour.

 

8.     Jika kurang masin, tambah garam dan sedikit gula perang. Taburkan daun limau purut dan perahkan jus limau nipis. Kuah dah siap!

If it needs more saltiness, add some salt and a bit of brown sugar. Sprinkle kaffir lime leaves and squeeze some lime juice. The gravy is now ready.

 

9.     Panaskan minyak dan goreng ikan hingga kedua-dua bahagian garing keemasan. Angkat dan toskan minyak.

Heat the oil and deep fry the fish until both sides turn golden and crispy. Take the fish out and it’s ready to serve.

 

10.  Tuangkan sos 3 rasa yang telah dimasak tadi atas ikan goreng, hias dengan taburan daun ketumbar dan potongan nenas. Siap untuk dihidang.

Pour the flavourful three-flavour sauce over the fried fish, garnish with coriander leaves and pineapple chunks. Ready to serve.  

 

 

 

Kitchen’s note

 

   Lemongrass & Kaffir Lime Leaves

These aromatic herbs are the heart of the dish’s fresh and zesty flavour. They don’t just add taste but also help in digestion and give the dish its authentic Southeast Asian vibe.

For extra crispiness, make sure the oil is hot enough before frying the fish. This seals the outside quickly, locking in moisture and giving you that perfect crispy skin.

Pineapple does double duty in this dish, it adds a sweet tropical zing, and its natural enzymes help tenderise the fish naturally!

Have you tried cooking this before? 

Drop your thoughts below, I'd love to hear💬😍

For full details and step-by-step instructions, just click the link below.

https://youtu.be/rB6wdqGhmHw?si=gQU381oovEet_XpM

And if you're unsure about any of the ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!  

All credit goes to Che Nom for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.