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3 Flavoured Seafood – Sweet, Sour & Spicy

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Short

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P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

100 °C

  • Steam
  • 00:10 | -
  • 4
R E C I P E
200 g Cooking Oil
5 g Clove
10 g Cinnamon
5 g Cardamom
25 g Dried Chilli
75 g Garlic
40 g Ginger
250 g Shallot
225 g Chilli Sauce (Maggi)
150 g Tomato Sauce (Maggi)
500 ml Water
25 g Salt
25 g Sugar
30 g Coconut Sugar
3 pcs Lemon Jouce
120 g Tumeric Powder
300 g Grouper Fish (Cut 1" cube)
300 g Squid (Cut 2" size)
300 g Prawn (clean keep shell on)
300 g Mussel (clean keep shell on)
Ingredients
SAUCE: 1. In a food processor, add dried chilli, garlic, ginger, shallot. High speed blend till fine. May add water to help with blending. 2. Add oil in a pot and heat up to medium heat, add clove, cinnamon and cardamom. Fry till fragrant or about 8 min. 3. Add step 1 in to step 2. Add water, tomato and chilli sauce, salt, sugar, coconut sugar, lemon juice and water together. Bring to boil, simmer for 10min. FISH: 1. Gut and clean fish thoroughly. Butterfly cut the fish from belly. 2. Dust fish with tumeric powder evenly. Lay fish on a GN 1/1 Teflon coated aluminium tray.
1. Food Preparation
SAUCE: 1. In a food processor, add dried chilli, garlic, ginger, shallot. High speed blend till fine. May add water to help with blending. 2. Add oil in a pot and heat up to medium heat, add clove, cinnamon and cardamom. Fry till fragrant or about 8 min. 3. Add step 1 in to step 2. Add water, tomato and chilli sauce, salt, sugar, coconut sugar, lemon juice and water together. Bring to boil, simmer for 10min. FISH: 1. Gut and clean fish thoroughly. Butterfly cut the fish from belly. 2. Dust fish with tumeric powder evenly. Lay fish on a GN 1/1 Teflon coated aluminium tray.
2. Cooking Instruction
For 2 people
3. Food Serving Instruction



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