Ikan Tiga Rasa, or Fish Cooked with Three Flavours, is a popular dish from Singapore and Malaysia that perfectly balances hot, sweet, and sour flavours. This dish is a testament to the culinary ingenuity of Southeast Asian cuisine, where the interplay of different flavours creates a unique gastronomic experience.
The Three Flavours
The name “Ikan Tiga Rasa” is a direct reflection of the dish’s character. In Malay, “ikan” means fish, “masak” translates to cooked, “tiga” is three, and “rasa” signifies taste or flavour. The three flavours in question are hot, sweet, and sour, achieved through the use of three sauces: oyster sauce, tomato ketchup, and chili sauce. The heat level can be adjusted according to personal preference, making the dish versatile and adaptable.
The Fish
White fish is the preferred choice for this dish, with options ranging from sea bream, sea bass, barramundi, haddock, to cod. The robust flavors of the sauce pair well with the mild taste of white fish. The dish can be prepared with whole fish or fillets, depending on personal preference.
Serving Ikan Tiga Rasa
Ikan Tiga Rasa is best served with plain, steamed rice, which complements the rich sauce. A side of vegetables or a green salad can provide a refreshing contrast to the dish’s intense flavours. For those who crave more heat, homemade sambal belacan is a perfect addition.
Conclusion
Ikan Tiga Rasa is a delightful representation of Southeast Asian cuisine’s complexity and depth. Its combination of hot, sweet, and sour flavours creates a tantalizing dish that is sure to impress at any meal.
References
https://www.singaporeanmalaysianrecipes.com/ikan-masak-tiga-rasa/
Article curated by Suwaytha Gopal
