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Recipe: Spicy Tangy Fish By Martin Yan

Make this delectable Indonesian dish yourself this weekend!

The distinctively sweet and spicy dish is incredibly appetising


• 1 Whole Grouper fish or Spanish mackerel, scaled, gutted and butterflied
• 1 Whole Grouper fish or Spanish mackerel, scaled, gutted and flesh filleted – reserve carcass to deep fry. – 2 separate fish
• 6 tablespoons Vegetable oil
• 200 grams Pineapple triangle chunks, grilled
• 1 Tomato, cut into 4 wedges
• 1 liter Fish stock
• 6 tablespoons Lime juice
• 1 tablespoon Shrimp paste (Belacan)
• 3 tablespoons Sugar
• 1 tablespoon Salt
• 1 teaspoon Black pepper
• 10 Tamarind peel
• 3 tablespoons Corn starch
• Enough oil for deep-frying


• 6 curly Chili
• 4 Bird’s eye chili
• 12 Shallots, sliced
• 5 cloves Garlic, diced
• 3 centimeters Fresh Turmeric
• 4 Lemongrass hearts
• 4 centimeters Galangal
• 6 tablespoons Vegetable oil


• 1 stalk Cilantro leaves
• ¼ cup Edible flowers
• 6-8 Cherry tomatoes
• 2 Big red chilies
• 1 stalk Spring onion
• 2 tablespoons Fried shallots
• 200 grams Pineapple triangle chunks, grilled


1. First, toss all the spice mix ingredients into the blender and use the Pulse setting to blend it to a smooth concoction. Transfer to a bowl and set aside.

2. Use 1 tbs of the spice mix, salt and pepper to marinate the butterflied fish and fish fillet.

3. In a deep pot, heat up oil and toss in shrimp paste, stir frying till fragrant. Then cut up the fish carcass and add to the pot. Pour in the blended spice mix, fish stock and lime juice. Bring to a boil.

4. When the water slightly shrinks to ¼ part, put in the pineapple and tomatoes. After the fish is cooked then you enter the tamarind water, cook shortly about 5 minutes.

5. Then toss in grilled pineapples, tomatoes and sugar.

6. Slice up each fish fillet into 3 pieces. Then with skin side down, use the back of a spoon to flatten fish flesh.

7. Then fold each fillet in half and pierce through with a bamboo skewer to hold the fold. Sprinkle corn starch on both the fillets and butterflied fish.

8. In a wok with hot oil over medium heat, slowly submerge the butterflied fish to deep-fry for 7-10 minutes. Use a sieve to remove burnt pieces of fish that float to the surface. Then slide in the folded fish fillets for 2-3 minutes.

9. When done, pick out the butterflied fish to a serving bowl and ladle out broth all around the fish.

10. Place fish fillets into individual serving bowls and remove the skewers. Serve with a skewer of grilled pineapples and cherry tomatoes. Garnish with edible flowers, red chilies and fried shallots.

This recipe is provided by Asian Food Channel. For more recipes like this, visit their newly revamped website.