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Nyonya Dancing Fish
45 mins
Preparation Time
15 mins
Cooking Time
30 mins
Serving Size
5 pax
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ENG version
Versi BM
CHI version
Ingredients
Nyonya Sauces
3 nos Red chilli
2 cloves Garlic
1 stalk Lemongrass
1 inch Ginger
3 nos Shallots
1 tbsp Belacan, Toasted
1 tbsp Fermented bean paste (tau cu paste)
1 tbsp Asam paste
3 stalks Kaffir lime leaves
1 pc Tomato, quartered
2 stalks Lady fingers
Fish
600-800g Red Snapper, whole fish
1 no Egg White
2 tbsp Corn-starch
Seasoning and other ingredients
400ml Water
4 tbsp Oil
1 tbsp Fish sauce
1 tsp Salt
2 stalks Cilantro
100g Carnation Evaporated Creamer
Methods
- Blend all Nyonya sauces ingredients except belacan, asam paste, fermented bean paste ,tomato and kaffir lime leave into a paste.
- Add in cooking oil into a wok, stir fry the paste until fragrant. Add in belacan, asam paste, fermented bean paste, and kaffir lime leave. Cook for 2 minutes, add in water, fish sauce, sugar, salt, add in tomato and lady fingers and Carnation Evaporated Creamer. Cook for another 3 minutes and turn the heat off and set aside.
- Prepare the fish, by cleaning all the cavity, make sure there’s no blood residue or internal organ is clear. Debone the fish, but keeping the skin intact to the head. Spread egg white all over the fish, and coat with corn-starch, Deep fried the fish with the fin down first, fried the fish until golden brown.
- Pour the Nyonya sauces over the fish.
- Dish out and garnish with cilantro, Nyonya Fish is ready to be served.
Bahan-bahan
Sos Nyonya
3 batang Cili merah
2 ulas Bawang putih
1 batang Serai
1 inci Halia
3 biji Bawang kecil
1 sb Belacan, Dibakar
1 sb Tau cu
1 sb Pes Asam
3 keping Daun limau purut
1 biji Tomato, potong suku
Ikan
600-800g Ikan merah
2 inci Halia, hiris nipis
Perasa dan bahan-bahan lain
400ml Air
4 sb Minyak masak
1 sb Sos ikan
2 sb Gula
1 sk Garam
2 sb Daun ketumbar
100g Krimer Sejat Carnation
Langkah-langkah
- Kisarkan semua bahan Sos Nyonya kecuali belacan, pes asam, tau cu,tomato dan daun limau purut menjadi pes.
- Masukkan minyak masak ke dalam kuali, tumiskan pes sehingga wangi. Masukkan belacan, pes asam, tau cu, dan daun limau purut. Masak selama 2 minit, masukkan air, sos ikan, gula, garam, dan Krimer Sejat Carnation. Masak selama 3 minit lagi, masukkan tomato dan matikan api dan ketepikan
- Untuk menyediakan ikan, bersihkan ikan perut, pastikan tidak ada sisa-sisa darah atau organ dalaman. Letakkan ikan di atas pinggan dengan halia di bawah. Bergantung kepada berat ikan,kukus ikan selama 15-20 minit. Tuangkan stok ikan yang tersisa di bawah pinggan.
- Tuangkan sos Nyonya ke atas ikan.
- Hidangkan dan hiaskan dengan daun ketumbar, Ikan nyonya dah siap untuk menghidang.
Ingredients
Nyonya Sauces
3 颗 红辣椒
2 瓣 大蒜
1 颗 柠檬草
1 英寸 生姜
3 颗 青葱
1 汤匙 Belacan, 烤了
1 汤匙 豆瓣酱(Tar cu 酱)
1 汤匙 Asam 酱
3 stalks 柠檬叶
1 pc 番茄,切成四等分
2 stalks 羊角豆
Fish
600-800克 红鲷鱼、整条鱼 1条
1 粒 蛋清
2 汤 玉米淀粉
Seasoning and other ingredients
400毫升 水
4 汤匙 油
1 汤匙 鱼露
1 汤匙 糖
2 枝 盐
100克 Carnation 淡奶
方法
- 除了Belacan、Asam酱、豆瓣酱、番茄和柠檬叶,将所有的娘惹酱料搅拌成酱。
- 锅中加入食用油,分糊状物炒香。加入Belacan、Asam酱、豆瓣酱和柠檬叶。煮2分钟,加入水、鱼露、糖、盐,煮2 分钟,风加入番茄、羊角豆和Carnation淡奶。 再煮 3 分钟,然后关火并放在一边备用。
- 准备好鱼,将鱼内腔全部清理干净,确保没有血迹或内脏。将鱼去骨,确保头部完好。将鱼身上抹上蛋清,裹上玉米淀粉,鱼翅朝下炸,炸至金黄色。
- 将娘惹酱淋在鱼上。
- 煮好后,撒上香菜,娘惹鱼就可以上桌了