Ikan Siakap Tiga Rasa — Whole Fish Three Ways

Crispy deep-fried whole barramundi in the classic Malaysian sweet-sour-spicy sauce. Kak Rina's three-flavour sauce hits all the notes: manis, masam, pedas. Free recipe for her most-requested dish.

🥘 Ingredients

• 1 whole siakap (barramundi) 600-700g — scored on both sides 3 times
• Rice flour or cornflour for coating (season with salt and pepper)
• Oil for deep-frying
• TIGA RASA SAUCE:
• 3 cili merah — blend fine
• 5 cili padi — blend fine (adjust)
• 4 cloves garlic — minced
• 2 shallots — minced
• 2 tbsp tomato sauce / ketchup
• 1 tbsp cili sos
• 1 tbsp oyster sauce
• 1 tbsp gula Melaka
• 1 tbsp light soy sauce
• Juice of 1 lime
• 3 tbsp water, 1 tbsp oil

👨‍🍳 Steps

1. Step 1 — Prep the Fish: Score the fish diagonally 3 times on each side down to the bone. Pat the fish completely dry inside and out. Season rice flour generously with salt and pepper. Dust fish all over, shaking off excess.
2. Step 2 — Fry the Fish: Heat oil to 180°C in a wok. Slide fish in carefully. Fry 6-8 minutes without moving, then flip carefully. Cook another 4-5 minutes. Fish should be golden crispy all over. Drain on paper towels.
3. Step 3 — Make the Sauce: Heat 1 tbsp oil in a pan over medium heat. Fry garlic and shallots until soft (2 min). Add blended cili merah and cili padi. Fry, stirring, for 3 minutes until fragrant and oil rises slightly.
4. Step 4 — Sauce Base: Add tomato sauce, cili sos, oyster sauce, gula Melaka, soy sauce, and water. Stir well. Simmer over medium heat 4-5 minutes until sauce thickens and becomes glossy.
5. Step 5 — Balance: Add lime juice. Taste and balance — the sauce should be simultaneously sweet, sour, and spicy. Too sweet: more lime. Too sour: more gula Melaka.
6. Step 6 — Serve: Place fried fish on a serving plate. Pour sauce over generously. Garnish with spring onion and coriander. Serve immediately — the fish loses its crispiness after 10 minutes under sauce.

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