Cara Membuat Pan-Seared Siakap bersama Sos Kicap

 

Bahan-bahan

  • Ikan siakap, 2 filet 200g
  • Bawang putih, 4 ulas, dihiris nipis (20g)
  • Kicap manis, 2tbs (40g)
  • Sos tiram, 1tbs (20g)
  • Serbuk kunyit, 2 tsp (4g)
  • Garam, 1 sudu teh (6g)
  • Minyak, (20g) 1tsp, untuk disapu ke ikan, 1tsp untuk digoreng atas kuali leper, 2tsp untuk sos
  • Air, 1tbs (10g)

 

Langkah-langkah

  1. Hiris bawang putih menjadi kepingan nipis.
  2. Gosok garam dan serbuk kunyit pada filet ikan.
  3. Panaskan kuali dengan api sederhana dan renjiskan minyak ke dalam kuali.
  4. Tambahkan filet ikan dengan bahagian kulit keatas apabila minyak sudah panas (kira-kira 3 minit). Perlu ada bunyi berdesir sedikit. Masak selama 3-4 minit dan sehingga kerak coklat mula timbul pada kulit.
  5. Dengan spatula, terbalikkan ikan dengan berhati-hati supaya kulit menghadap ke atas. Berhati-hati dengan kulit kerana sebelum mengeras ia senang terlipat atau terkoyak.
  6. Teruskan memasak sehingga sebelah daging filet menunjukkan kerak keperangan dan ikan sudah masak sepenuhnya. Ia perlu mengambil kira-kira 1-2 minit.
  7. Kemudian, keluarkan filet ikan yang sudah dimasak dan letakkan diatas pinggan.
  8. Untuk sos, panaskan kuali kecil dengan api sederhana.
  9. Setelah panas, renjiskan minyak dan tambah bawang putih yang sudah dihiris. Gaul dan kacau bawang putih di sekeliling dengan rancak untuk mengedarkan haba secara rata sehingga bawang putih berwarna perang. Ini perlu mengambil 1 minit.
  10. Kemudian segera tambahkan kicap manis dan sos tiram. Sos tiram menambah rasa garam sambil menambah kepekatan sos.
  11. Tambah air untuk membuat sos yang lebih nipis, kacau dan tutup api masak.
  12. Renjiskan sos ke ikan atas pinggan, dan hidangkan.

 

 

 

 

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Nik Michael Imran
Nik Michael Imran

Butterkicap Culinary Brand Director

Chef Nik is known for always managing to push the boundaries of fusion cuisine to bring vibrant and tantalising creations to the table. Perhaps this is in part due to a combination of his passion for Malaysian food and culture, his Australian-Malaysian heritage and the exposure he gained at age 9 picking up cooking skills from his father, an Australian trained chef. Chef Nik was first introduced to the spotlight in 2011, when he was one of 24 finalists drafted out of 500 contestants in the first season of Masterchef Malaysia. By 2012, Chef Nik embarked on a culinary journey with his father opening comfort food restaurant PickNIK in Kuala Lumpur. Fast forward to 2017, Chef Nik and a group of friends decided to work together to spread happiness, and create unity by using the power of Malaysian food. With their sleeves rolled up, they built Butterkicap, a new independent food platform dedicated to branding Malaysian food and culture. With his engaging personality paired with the passion for extreme sports and tech gaming, he always sparks conversations with a smile and some form of witty banter.

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