Recenetly, Siakap, or in English, Barramundi, had become the most famous fish in Malaysia, we all know this fish is the most common fish that all people take, so here are some recipes for you to cook your own so that you will not be “siakap” by those dishonest merchants.
Mala Steamed Barramundi
Pat the fish dry and place the fish on top of the spring onion and ½ of the ginger slices on a steaming plate.
Place the remaining ginger slices on top of the fish.
Add 1 tbsp of shaoxing wine to the fish.
Place the plate in a steamer and steam on medium high heat for approx. 12-13 mins.
Add the mala paste to a frying pan and stir fry with the dried chilies, minced garlic and shredded ginger till fragrant.
Add water and sugar.
Finish off with a dash of fish sauce.
Pour the mala mixture over the steamed fish.
Garnish as desired and serve hot immediately.
Pan Fried Barramundi with Oyster and Soy Sauce
Heat up a pan with oil on high heat and pan-fry the barramundi fillet when the pan is hot. Lay the fish on its skin-side down. Make sure the skin does not burn and turn after approximately 5 mins.
Transfer the barramundi to a plate when cooked.
Combine the soy sauce, oyster sauce, sugar and Shaoxing wine in a small bowl to make the sauce. Heat up the sauce on low heat.
Pour the sauce on the fish. Add spring onions and coriander for garnish.
Serve while hot with cooked rice.
THAI COCONUT CURRY POACHED BARRAMUNDI
In a deep 10-inch skillet, measure in 1 tablespoon of olive oil.
Heat to medium-high and once hot, pile in the spinach with a pinch of kosher salt. Baby spinach is far too delicate to handle the heat, so use the big leafy, mature spinach if at all possible.
Toss, toss, toss! You can do this in batches if your pan cannot hold all of it.
Once the spinach is wilted down, but still has some texture (meaning it’s not a pile of mush) transfer it to a bowl and set aside.
Reduce the heat to medium and wipe out the remaining moisture in the pan with some paper towel. Add in the remaining tablespoon of olive oil and toss in 1/2 cup diced shallots.
Cook the shallots, stirring occasionally, until the edges start turning a golden brown. Next, measure in 2 heaping teaspoons of Thai red curry paste. Stir and cook for 1 minute.
Pour in 1-1/2 cups of chicken broth, 1 cup of lite coconut milk and 3/4 teaspoon kosher salt.
Bring the coconut curry broth to a simmer. Continue to let the sauce simmer, uncovered, until it has reduced down by half. Add in the Barramundi fillets, spoon the broth over the fish.
COVER IT WITH A LID AND LET IT POACH FOR 7-8 MINUTES, OR UNTIL THE FISH IS OPAQUE AND FLAKES EASILY.
With a second remaining on the clock, dived the spinach and spoonful of cooked Thai jasmine rice among 4 shallow bowls and place the barramundi fillets on top of the spinach.
Add in half of the chopped cilantro and squeeze in the juice of 1 lime.
Stir and spoon the hot Thai coconut curry sauce over top of the Barramundi.
GARNISH WITH THE RESERVED CILANTRO, THAI CHILES AND GREEN ONIONS AND VOILA! THAI COCONUT CURRY POACHED BARRAMUNDI.