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How to prepare

  • Grouper 1.0 portion
  • Tamarind Sauce 3.0 tbsp
  • Garlic, minced 0.5 tbsp
  • Green Pepper, chopped 1.0 tbsp
  • Fried Shallots 0.5 tbsp
  • Fried Garlic 0.5 tbsp
  • Fried Peppercorns 1.0 tbsp
  • Fried Lemongrass 0.5 tbsp
  • Butter 15.0 g
  • Vegetable Oil, for deep frying
  • KNORR SELECTIONS Batter Mix 500 g
  • Coriander Leaves, for topping
  • Deep-fried Dried Chili 5.0 piece

Tamarind sauce

  • KNORR SELECTIONS Fish Sauce 4500 ml 150.0 g
  • KNORR SELECTIONS Concentrated Tamarind Sauce 1 kg 250.0 g
  • Coconut Sugar 350.0 g
  1. How to prepare

    • Fillet and de-bone the grouper and dice into bite-sized pieces. Mix thoroughly with Knorr Batter Mix before deep frying. When the fish is crispy and golden brown, drain on paper towelbefore serving.
    • Heat the pan and melt the butter. Add garlic, diced green chili and stir fry until slightly cooked. Pour in the main sauce and stir until it comes to a boil. Turn the heat off.
    • Place the fish on the prepared plate and top it with the deep-fried grouper. Cover the fish with the three-flavored sauce, followed by fried shallots, fried garlic and various fried herbs.
    • Top the dish with coriander leaves before serving.
  2. Tamarind sauce

    • Mix all ingredients and stir well.