Ikan Masak 3 Rasa


  • 1 Seabass – rubbed with tumeric salt and cornflour
  • Oil – for frying fish


  • 4 garlic cloves – crush
  • 6 sprigs bird eye chilies – cut into small pieces
  • 1 inch ginger – finely sliced
  • 1 lemongrass – grinded



  1. The fish is cleaned and draxed. Rub with turmeric salt. Leave it for a while. Before frying, rub the corn flour all over the fish including the fish stomach.
  2. Heat oil in the wok. Make sure the oil is hot and able to soak entire in the frying. After the fish is fried, lift and set aside.
  3. Heat the oil in another wok. Saute ingredients such as garlic, ginger, bird eye chilies and lemongrass.
  4. Once turns yellowish, add in the sauce ingredients i.e. SUNSTAR CHILLI SAUCE, SUNSTAR TOMATO SAUCE, oyster sauce, fish sauce and 3 tablespoons of SUNSTAR PINEAPPLE SLICES in the can as well as kaffir lime leaves. Stir briefly.
  5. Finally, put the rest of the ingredients namely large onions, diced tomatoes, SUNSTAR PINEAPPLE SLICES and bell pepper. Add a little water. Adjust the taste by adding salt and sugar according to liking.
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