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Main course · Malaysian

Ikan Tiga Rasa (Three-Flavoured Fish)

35 min Serves 4 ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 600 g sea bass fillets
  • 3 tbsp cornflour
  • 3 tbsp tomato ketchup
  • 1 tbsp gluten-free soy sauce (tamari)
  • 2 tbsp rice vinegar
  • 3 garlic cloves
  • 2 fresh red chillies
  • 200 ml vegetable oil for frying

Method

  1. 1

    Pat the sea bass fillets dry and dust all over with the cornflour.

  2. 2

    Heat the vegetable oil in a frying pan and fry the fish for 3-4 minutes per side until crisp and the flesh flakes easily. Drain on paper towel.

  3. 3

    Pour off most of the oil, leaving a tablespoon in the pan, then fry the garlic and red chillies for 1 minute.

  4. 4

    Stir in the tomato ketchup, tamari and rice vinegar with 3 tablespoons water and simmer for 2-3 minutes until glossy.

  5. 5

    Pour the sauce over the fried fish and serve immediately with steamed rice.

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