Deep Fried Red Snapper
Prep time 15 minutes / Cooking time 10 minutes
2 packets of 180 gm Brahim’s Kuah Tiga Rasa
1.4 – 1.8 kg of deep fried Red Snapper, cleaned and scaled
20 gm each of red pepper, green pepper, pineapple (diced)
4 nos onion ring as garnishing
Coriander leaves as garnishing
Cooking oil, for frying
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot.
Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned about 9 minutes. Using a large spatula, carefully turn fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels.
Meanwhile, in a saucepan pour the 2 packets of Brahim’s Kuah Tiga Rasa and add in all the diced items, red pepper, green pepper, and pineapple. Heat up for 2 – 3 minutes.
Serve the deep fried fish on a platter and pour the Brahim’s Kuah Tiga Rasa with all the diced items on to fish. Add garnishing. Best eaten with white rice.