feed me fish
Recipe: Sea Bass Fillet in Sweet and Sour Sauce
Magical Malaysian is Norman Musa’s love letter to everything beautiful about Malaysian cuisine. From well-known classics and simple snacks to meals for special occasions: like this sweet and sour wedding dish, which is also his favorite family recipe.
door Steffi Posthumus
Traditionally, it is made with black pomfret (a relative of sea bream), but since that fish is difficult to find here, Norman uses sea bass fillet as an alternative. Another white fish works too, as long as it is firm enough to absorb all the flavors well.
Preparation
- Grind the ingredients for the paste in a food processor or with a hand blender, together with a splash of water, until you have a smooth purée. Rub the sea bass fillets with the turmeric and sprinkle with some salt.
- Heat a large frying pan over medium heat. Add the oil and fry the fish in two batches. Allow 3 minutes for each side of a fillet, until a crispy coating has formed. Remove the fillets from the oil using a slotted spoon, hold them over the pan briefly to let the excess oil drip off, place them on a flat serving platter, set aside and keep warm.
- Use the remaining oil to fry the paste: do this for about 2 minutes over medium-high to high heat, stirring, until the paste becomes fragrant. Add the ketchup, sugar and 1 teaspoon of salt, together with 100 milliliters of water, and cook for 1 minute. Then add the tomatoes and cook for another minute.
- Pour the sauce over the sea bass fillets. Garnish the dish with spring onion and coriander. Serve immediately with jasmine rice (pandan rice).
Title: Magical Malaysian
Author: Norman Musa
Price: €29.99
Publisher: Podium
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