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Fish

  • Red Snapper, cleaned and butterfly 1000 g
  • Corn Flour 100 g

Nonya Paste

  • Oil 50 ml
  • Chilli Padi, chopped 30 g
  • Red Chili, chopped 40 g
  • Blue Ginger, chopped 30 g
  • Lemongrass, chopped 20 g
  • Shallots, chopped 100 g

Garnish and Condiment

  • Eggplant, diced and deep fried 100 g
  • Lady Finger, diced and deep fried 100 g
  • Tau Pok, deep fried 100 g
  • Tomato, diced 100 g
  • Pineapples, diced 100 g
  • Spring Onions, curls 5 g

Before Serving

  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.