• Red Snapper, cleaned and butterfly 1000.0 g
  • Corn Flour 100.0 g

Nonya Paste

  • Oil 50.0 ml
  • Chilli Padi, chopped 30.0 g
  • Red Chili, chopped 40.0 g
  • Blue Ginger, chopped 30.0 g
  • Lemongrass, chopped 20.0 g
  • Shallots, chopped 100.0 g

Garnish and Condiment

  • Eggplant, diced and deep fried 100.0 g
  • Lady Finger, diced and deep fried 100.0 g
  • Tau Pok, deep fried 100.0 g
  • Tomato, diced 100.0 g
  • Pineapples, diced 100.0 g
  • Spring Onions, curls 5.0 g

Before Serving

Fish is the traditional symbol of prosperity in the Chinese culture, and this recipe gives new meaning to the Lunar New Year dinner. Add a zesty, tangy spring to the new year with a stew soaked in tamarind, pineapple, and all that Nyonya goodness!



  1. Fish

    • Coat fish with corn flour.
    • Heat up deep fryer and deep fry fish till golden brown.
  2. Nonya Paste

    • Using a spice blender, blend all the ingredients till a fine paste.
  3. Garnish and Condiment

    • Prepare ingredients as mentioned above.
  4. Before Serving

    • In a pot, heat up oil, stir fry nonya paste till fragrant.
    • Add in pineapple and stir fry till fragrant.
    • Add in water, Knorr South East Asian Spice Paste, Knorr Chicken Seasoning Powder and bring to boil.
    • Let it simmer for 5mins fold in Knorr Concentrate Tamarind Sauce and ginger flower.
    • Heat up hot plate, place fish, sauce and condiments.
    • Ready to serve.