Ikan Siakap 3 Rasa Thai Style — Kuah Pekat Berkilat, Ikan Kekal Rangup
Ikan Siakap 3 Rasa Gaya Restoran Thai ni memang menu yang nampak special, tapi sebenarnya boleh sangat buat sendiri di rumah. Ikan digoreng sampai rangup, kemudian dicurahkan dengan kuah 3 rasa yang masam, manis, pedas dan pekat berkilat.Rahsia rasa Thai yang lebih sedap dalam resipi ni ialah penggunaan akar ketumbar dan pes cili Mae Phranom. Bila dimasak dengan sos-sos yang seimbang, kuah jadi wangi, melekat cantik pada ikan dan sangat sedap dimakan dengan nasi putih panas.
Selamat mencuba!
BAHAN-BAHAN
Untuk ikan:
1 ekor ikan siakap
1 sudu kecil garam
1/2 sudu kecil serbuk kunyit
2–3 sudu besar tepung jagung
Minyak untuk menggoreng
Bahan kisar kasar:
4 ulas bawang putih
5–7 tangkai cili padi
2 tangkai cili merah besar
2 akar ketumbar
Bahan kuah 3 rasa:
1 batang serai, dititik
2 sudu besar sos tiram
2 sudu besar sos tomato
1/2 cawan sos cili
2 sudu besar sos ikan
1 sudu besar pes cili Mae Phranom
1/2–1 sudu besar gula kabung
1/2 sudu besar serbuk pati ayam
1 biji tomato, dipotong dadu
1/2 biji lada benggala, dipotong dadu
2 hirisan nanas, dipotong kecil
1/2 biji bawang Holland, dipotong baji
2–3 sudu besar bancuhan tepung jagung
Air secukupnya
Garam secukup rasa
ENGLISH DESCRIPTION
This Thai-Style Three-Flavoured Siakap Fish is a restaurant-style dish that you can easily make at home. The fish is fried until crispy, then topped with a glossy sweet, sour and spicy sauce that clings beautifully to the fish.
The secret to the Thai-style flavour is the combination of coriander roots and Mae Phranom chilli paste. The sauce is fragrant, rich, well-balanced and perfect with hot steamed rice.
Enjoy and happy cooking!
INGREDIENTS
For the fish:
1 whole siakap fish / Asian sea bass
1 tsp salt
1/2 tsp turmeric powder
2–3 tbsp cornstarch
Oil for frying
Coarsely blended ingredients:
4 cloves garlic
5–7 bird’s eye chillies
2 large red chillies
2 coriander roots
For the three-flavoured sauce:
1 stalk lemongrass, bruised
2 tbsp oyster sauce
2 tbsp tomato sauce
1/2 cup chilli sauce
2 tbsp fish sauce
1 tbsp Mae Phranom chilli paste
1/2–1 tbsp palm sugar
1/2 tbsp chicken stock powder
1 tomato, diced
1/2 capsicum, diced
2 slices pineapple, cut into small pieces
1/2 Holland onion, cut into wedges
2–3 tbsp cornstarch slurry
Water as needed
Salt to taste
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