Masak Lemak Cili Padi Siakap Goreng
Crispy fried whole siakap served in a rich, spicy coconut milk gravy with bird’s eye chilies and fresh midin. This viral Malaysian classic delivers bold heat, creamy depth and perfect texture contrast in every bite.
Equipment
- 1 | Blender or food processor | for chili paste
- 1 | Wok or deep frying pan |
- 1 | Spatula |
- 1 | Paper towels | for draining fish
Ingredients
- 2 | whole | siakap sea bass | cleaned and patted dry
- 15-20 | | red bird’s eye chilies |
- 1 | large | onion |
- 400 | ml | thick coconut milk |
- 150 | g | midin fern shoots | washed
- 3 | tbsp | cooking oil |
- 1 | tsp | salt |
- 0.5 | tsp | turmeric powder |
- 1 | | water | as needed
Instructions
- Pat the cleaned siakap dry and season with salt and turmeric.
- Coarsely blend the bird’s eye chilies and onion.
- Heat oil and fry the fish until golden and crispy on both sides. Drain on paper towels.
- In the same wok, sauté the chili paste until fragrant and oil separates.
- Pour in thick coconut milk and a little water. Season with salt and simmer until slightly thickened.
- Add the midin and cook briefly until just wilted but still bright.
- Return the fried fish to the gravy or plate separately and spoon sauce over.
- Serve hot with steamed rice.
Notes
Store leftovers in the fridge up to 2 days; reheat gently.
Reduce chilies for a milder version.
Substitute midin with asparagus or long beans if needed.
Use any firm white fish if siakap is unavailable.
Reduce chilies for a milder version.
Substitute midin with asparagus or long beans if needed.
Use any firm white fish if siakap is unavailable.