Singaporean-Malaysian🐟 Seafood

Seabass with Tamarind Gravy

Name: Seabass with Tamarind Gravy
Cuisine: Singaporean-Malaysian
Ingredients: 1 whole seabass (siakap); 2 tsp salt; 2 tsp turmeric powder; 3-4 garlic cloves; 2 small shallots; 1 inch young ginger; 1 large red chili; 1 tsp mustard seeds; 1-2 tbsp tamarind paste; ~1-1.5 cups water for gravy; 1 tsp seasoning powder; ½ tbsp brown sugar; to taste salt; 10 bird's eye chilies; 2 tomatoes; 1 large onion (holland onion); ~3-4 tbsp cooking oil for frying

A simple yet satisfying dish with a spicy-sour tamarind gravy paired with the rich, sweet flesh of seabass. Fresh, aromatic, and perfectly balanced in flavour — best served over steaming white rice.

Adapted from a video by Che Nom

Siakap Masak Asam Jawa — Tips goreng ikan tak melekat!

Watch on YouTube

Ingredients

whole seabass (siakap)1
salt2 tsp
turmeric powder2 tsp
garlic cloves3-4
small shallots2
young ginger1 inch
large red chili1
mustard seeds1 tsp
tamarind paste1-2 tbsp
water for gravy~1-1.5 cupsest.
seasoning powder1 tsp
brown sugar

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Clean the seabass thoroughly and pat dry. Mix the fish with fine salt and turmeric powder, rubbing it evenly over all surfaces including the cavity.
2
Slice the garlic thinly, then slice the shallots. Julienne or grate the young ginger finely. Roughly chop the large red chili. Remove stems from bird's eye chilies but leave them whole; add them later for easier heat control.
3
Cut the large onion into thick rounds to maintain a crisp texture. Quarter the tomatoes; keep them in larger pieces to avoid breaking apart during cooking.
4
Knead the tamarind paste to break it down and remove seeds, keeping the concentrated paste. Alternatively, use ready-made tamarind paste if preferred.
5
Preheat the stainless steel pan thoroughly until very hot. To test: sprinkle water on the pan surface. If it forms beads that skitter across like crystal balls, the pan is ready.
6
Pour hot oil into the pan and once smoking, carefully place the seasoned fish inside. A loud sizzling sound indicates the oil is hot enough; a gentle sound means the oil is too cool and the fish will stick.
7
Once the bottom is crispy and golden, gently slide and lift the fish slightly to confirm it releases freely, then carefully flip. Fry until both sides are golden, then remove and set aside. Repeat with any remaining batches, always ensuring the oil is sufficiently hot before adding more fish.
8
Pour off excess oil, leaving about ¼ cup. Sauté the garlic slices and ginger on medium heat until fragrant.
9
Add the sliced shallots and chopped large red chili, stirring continuously until fragrant.
10
Stir in the mustard seeds — this step is crucial for adding depth and aromatic complexity to the gravy.
11
Add the tamarind paste and enough water to create a gravy. Adjust the tanginess to your liking — don't be shy with the tamarind. Stir in the seasoning powder and brown sugar.
12
Once the gravy comes to a boil, gently lower the fried fish into it. Add the bird's eye chilies, tomato quarters, and onion slices.
13
Simmer until the onion becomes tender. Taste and adjust salt as needed. Fine-tune the balance of sour, spicy, salty, and sweet flavours to your preference.
14
Remove from heat and cover the pot. Let it rest for a few minutes so the gravy fully infuses into the fish. Serve hot over white rice or with vegetables and condiments like sambal belacan or budu on the side.

Seabass with Tamarind Gravy

Ingredients

Steps

More like this