Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!
Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!

Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!

Sea bream. We usually see sea bream cooked only with steam, sweet and sour and 3 flavors. This is the menu that moms usually cook for the family, or if they are eating out, this is what they will ask for.

Why not make a little difference with bream time. Topped with mango slices that are tart and definitely appetizing. You can try this simple yet mouth-watering recipe from Unaizah Azhar.

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This woman shares a recipe for Thai-style Maggie Kerabu, which is ‘Kaw’, ready in 5 minutes!

Kerabu perch, the lightest and tastiest

Ingredients for frying fish
Ginger
garlic
Turmeric
Garage

Method:
1. Finely mash all the ingredients and spread them on the fish.
2. Next, spread the cornmeal once.
3. Fry half crispy and make sure the fish is cooked. Set aside.

Info: Avoid frying the fish too crispy as it can make the fish tough.

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Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!

Ingredients:
3 mango apples – very fine
4 red onions – finely chopped
2 large onions – diced
A little carrot – finely chopped
Green and red chilies
Red and green tomatoes
Plenty of coriander leaves

Ingredients for the sauce
Vinegar
Sugar
Garage
Clam sauce
Belacan

Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!

How to do it:
1. Mix all the ingredients. Mix until combined.
2. Add half the red onion, onion, chili and coriander leaves. Mix until well combined.
3. Make sure it tastes sweet and sour and salty.
4. Balance the flavors and then pour over the fried fish.
5. Sprinkle the excess shallots, onions, hot peppers and coriander leaves.
6. Done.

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Kerabu perch fish recipe, Thai version, do not fry the fish too dry, then it is delicious!

Good luck

Women’s Weekly: No other toppings required. This is also quite tasty and appetizing.

Source: Unaizah Azhar

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