Tenggiri Goreng Berlada Bunga Kantan

tenggiri-goreng-berlada-bunga-kantan

Ingredients:

2 pcs (300g) tenggiri fillet

1 stalk bunga kantan (ginger flower) (sliced)

3 tbsp chilli paste

2 tbsp chilli sauce

2 tbsp water

4 tbsp cooking oil

Marinade:

¼ tsp turmeric powder

¼ tsp salt

Blended ingredients:

1 big onion (peeled)

4 cloves garlic (peeled)

1-inch young ginger

Seasonings:

1 tsp sugar

¼ tsp salt

Preparation Instructions:

  1. Rinse the tenggiri fillet. Drained and pat-fry with paper towel.
  2. Marinate the tenggiri fillet with turmeric powder and salt. Set aside.
  3. Heat up a non-stick skillet with 4 tbsp of cooking oil. Pan-fry the marinated tenggiri fillet until golden brown on both sides. Remove and set aside.
  4. Use the remaining oil to saute the chilli paste together with the blended ingredients until oil separates.
  5. Add in chilli sauce, water and seasonings and bring to a boil.
  6. Add in sliced bunga kantan. Stir to combine.
  7. Add in pan-fried tenggiri fillet. Toss to combine.
  8. Dish out and serve.

 

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