Tenggiri Goreng Berlada Bunga Kantan



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


¼ tsp turmeric powder

¼ tsp salt

Blended ingredients:

1 big onion (peeled)

4 cloves garlic (peeled)

1-inch young ginger


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.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.