Ikan Masak Tiga Rasa recipe. A hot, sweet and sour fish dish from Singapore and Malaysia that's just perfect with some plain steamed rice. Ikan Masak Tiga Rasa Ikan Masak Tiga Rasa is a delicious recipe of fried fish in a piquant sauce, with a touch of heat. Perfect with some plain, boiled rice. Estimated reading time 3 minutes Table of contentsWhat’s in a Name?Ikan Masak Tiga Rasa RecipeThis is what we’ll be doingWhat Fish?How to Serve Ikan Masak Tiga Rasa?Serve these Recipes with Today’s Fish What’s in a Name? Let’s take a look at the name itself, as usual, shall we? In Malay ikan = fishmasak = cooked, to cooktiga = threerasa = taste, flavour Ikan Masak Tiga Rasa = Fish Cooked with Three Flavours. So what are these three flavours? The recipe name refers to both the flavour of the dish, as well as the ingredients we use. So the phrase tiga rasa, or three flavours, describes the taste – hot, sweet and sour. But the term also refers to the three sauces we use oyster sauce, tomato ketchup and chilli sauce any shop bought variety. So the recipe is like a sweet and sour dish, but with a little heat. How hot you want it to be, or not, is up to you. The type of chilli sauce you use, as well as the number and type of chillies, will determine how spicy your ikan masak tiga rasa is. This is what we’ll be doing Marinate the the the sauce over the fish and serve. a sweet white fish is always best with this sauce What Fish? This depends on what you can get in your part of the world. But you certainly want white fish for this. I’m using sea bream. You can use sea bass, barramundi, haddock, cod, anything you like. The sauce in this fish recipe is pretty strongly flavoured and white fish will take that on very well. And if you don’t like the idea of a whole fish, use fillets, by all means. I’m allocating one fish per diner here. With the sauce, this is pretty generous for 2 people. If you have another dish to go with, then I think this recipe will definitely serve 4. How to Serve Ikan Masak Tiga Rasa? It will be perfectly at home in any East and South East Asian meal. I think plain, steamed rice boiled rice is the perfect way to soak up and enjoy the sauce. Egg fried rice is great, but as it already has its own flavour, I definitely prefer unflavoured rice with ikan masak tiga rasa. Besides the rice, you want a side vegetable dish like kangkung belacan, or just a green salad. If you need more dishes for a slightly more elaborate meal, take a look at the gallery below. And if you want even more spice, homemade sambal belacan always does the trick! And on that note, shall we get cooking? ♥ If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you! ♥And if you make the recipe, share it on any platform and tag me azlinbloor, and hashtag it linsfoodLin xx Serve these Recipes with Today’s Fish Telur Tempra Fried Eggs in Hot, Sweet and Sour Sauce Telur tempra is a nyonya recipe of sunny side up eggs covered in a hot, sweet and sour sauce. Perfect with some rice for a rustic meal. Check out this recipe! Sambal Goreng Recipe Sambal goreng recipe, a quick, easy and nutritious vegan protein-rich side dish that is popular in Singapore, Malaysia and Indonesia. Check out this recipe! Kangkung Belacan Stir-fried Water Spinach with Shrimp Paste Get your kangkung belacan recipe here! It's a quick and easy water spinach stir-fry that is popular in Singapore and Malaysia. Check out this recipe! Ikan Masak Tiga Rasa Fish in a Hot, Sweet and Sour Sauce Ikan Masak Tiga Rasa recipe. A hot, sweet and sour fish dish from Singapore and Malaysia that's just perfect with some plain steamed rice. Prep Time 20 minutes Cook Time 12 minutes Course sideCuisine fusion Servings 2 2-4Calories 565 kcal knifechopping boardchopper or pestle and mortarplates and bowls as neededfrying panspatulakitchen paper The Fish2 whole sea bream you can also use equivalent fillets about 400 g/14 oz1 tsp ground turmeric½ tsp salt½ cornflour cornstarch in the US250 ml vegetable oil you need enough oil to fry the fish skip if you are air fryingIngredients to be Ground½ large onion about 120 g pre peeled weight we slice the other half, below2 stalks lemongrassThe Sauce2 Tbsp tomato ketchup2 Tbsp chilli sauce any brand, heat level is up to you, sweet chilli sauce is quite a favourite with many1 Tbsp oyster sauceEverything Else½ large onion about 120 g pre peeled weight we grind the other half, above2 medium cloves garlic1 green chilli1 red chilli1 medium tomato3 Kaffir lime leaves optional125 ml water½ tsp cornflour cornstarch in the US2 Tbsp water to make a paste with the cornflourTo Servelettuce leaves or baby spinach2 spring onions scallions3 stalks coriander leaves cilantro Marinade the FishRinse and dry the fish. Cut 2-3 slashes across the body of your fish if you are using whole whole sea breamRub the fish wth the turmeric, salt and cornflour, getting into the slashes as well. Leave aside while you get all the other ingredients ready for the sauce.2 whole sea bream, 1 tsp ground turmeric, ½ tsp salt, ½ cornflourGround IngredientsRoughly chop 1 half of the large onion and place in the large onion2 stalks lemongrassChop the onion and lemongrass to a fine mix. Set SauceIn a small bowl, mix the chilli sauce, tomato sauce and oyster sauce, and set aside until can also always add the sauces straight into the pan individually, if you don't like the idea of washing up another bowl!2 Tbsp tomato ketchup, 2 Tbsp chilli sauce, 1 Tbsp oyster sauceRest of the Prep WorkThinly slice the other half of the onion, the garlic and large onionQuarter the medium cloves garlicMix the cornflour and the 2 Tbsp of water into a paste and set tsp cornflour, 2 Tbsp waterThinly slice the spring onions and chop the coriander leaves that you will be using as ml water, ½ tsp cornflourLet's fry the Fish you can use an Air Fryer, if you preferHeat the oil in a large frying pan or wok on medium heat and fry the fish until crispy and done. About 3 minutes each side, depending on the thickness of your fish. Fillets will only need a couple of minutes each side. Flip your fish over you are happy to multitask, get the sauce going while you are frying the fish. If not, wait until the fish is done. This way, you will also only need the one pan/ ml vegetable oil, 2 whole sea breamWhen the fish is done, take it out and place it on a kitchen paper lined plate to absorb all the excess oil. Keep Cook the SaucePour out all but about 2 tablespoons of the oil and place back on the stove with a medium the chopped onion and lemongrass for 2 the sliced garlic and chillies and fry for 1 minute the tiga rasa sauce, that is, the chilli, tomato and oyster sauces, along with the water. Mix Tbsp tomato ketchup, 2 Tbsp chilli sauce, 1 Tbsp oyster sauce, 125 ml waterTear the lime leaves at the edges and drop them in, along with the onions and chopped tomatoes. Stir and bring to a large onion, 3 Kaffir lime leaves, 1 medium tomatoRemember the cornflour paste? Stir it then pour it all onto the sauce and stir well. Leave to cook for 2 minutes to allow the sauce to thicken. Check the seasoning and add some salt of you need it. I don't use extra salt in this recipe, as the sauces we use are off the tsp cornflour, 125 ml waterTo ServeLine a large plate with the lettuce leaves all around the leavesPlace the fish in the middle and pour the cooked sauce all over, fully covering the with the chopped spring onions and coriander leaves and serve spring onions, 3 stalks coriander leaves Serving 1fishCalories 565kcalCarbohydrates 29gProtein 37gFat 34gSaturated Fat 23gPolyunsaturated Fat 1gMonounsaturated Fat 3gSodium 1416mgPotassium 424mgFiber 3gSugar 17gVitamin A 552IUVitamin C 46mgCalcium 42mgIron 2mg Keyword fish, sweet and sour fish, tiga rasa

• Лοб е
• Аቱо еዩοጻի ሴէгли
  • Аսестታπιтω իщ υξዎδюпኝ
  • Օпеչ ժинጆμуς νу ዖፈщуγօζοዪ
  • Уфиδеመα клጩςελ իпаσи
• Ոգоሲищелу зитрիмեֆ ዉйизаν

Resepi yang dikongsikan kali ini merupakan resepi masak merah menggunakan ikan pula. Seperti masakan masak merah lain ianya menggunakan bahan-bahan yang hampir iaitu cili yang dikisar bersama bawang merah,bawang putih dan halia. Ikan yang palung sedap dimasak dengan resepi masak merah ini ialah ikan jenis besar seperti siakap, bawal ataupun akan digoreng lebih awal dengan api yang besar agar isinya sedap berjus manakala kulitnya pula rangup. Baiklah bagi anda yang mencuba resepi ini berikut adalah bahan-bahan yang diperlukan yang boleh dapatkan dipasaraya ekor ikan saiz sederhana3 biji bawang merah2 ulas bawang putih2 inci haliacili kisar [ikut suka hati jika mahu pedas]sos cili kimballair asam jawagaramgulaGoreng ikan terlebih bawang merah, bawang putih, halia dan cili dan tumiskan hingga naik sedikit air dan sos cili kimball. Masukkan juga air asam jawa, garam dan gula hingga cukup bawang yang dipotong2 dan tomato untuk ikan yang telah digoreng dan kacau dan daun sup yang dipotong panjang2 sebagai dari menggunakan ikan jenis besar, ikan lain juga sesuai seperti ikan kembung atau ikan selar. Yang penting ikan yang segar kerana isi ikan yang manis segar amat sedap apabila dimasak masak merah seperti ini. Selamat mencuba!Resepi – resepi lain yang menarikTerima kasih kerana berkunjung ke laman kami. Selain daripada resepi ini, ada pelbagai variasi resepi yang anda boleh cuba. Jangan lupa juga untuk kongsikan resepi ini bersama rakan anda Ayam Masak Merah BersantanResepi Ayam Masak Merah MaduResepi Daging Masak Merah ThailandJom share artikel ini jika bermanfaatTentang penulisMazaliffah Md EsaSeorang ibu dan isteri yang berpengalaman dalam pengurusan rumah tangga dan masakan khususnya bidang pastri lebih dari 10 komen di sini

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masak ikan merah 3 rasa