Recipe: Chuan Chuan Fish 

Here’s another recipe from the talented Margarita for all the budding chefs emerging from the MCO!

Chuan Chuan Fish
Melaka Peranakan

by Margarita Lee

Margarita Lee


  • 2 Barramundi fillets 
  • 2 tbsp Cornflour 
  • 1 tbsp Soybean paste 
  • 1 tbsp Light soy sauce 
  • 3 tbsp Sliced ginger
  • 3 tbsp Sliced shallot
  • 3 tbsp Sliced garlic
  • 2 tbsp Sliced red chilli 
  • 2 tbsp Lime juice or Tamarind water 
  • Salt and pepper to taste
  • 80ml Water


  • Fried ginger
  • Fried shallot 
  • Fried garlic
  • Sliced spring onion 
Photo by Margarita Lee


  1. Rub barramundi pieces with salt and pepper.
  2. Deep fry sliced ginger, garlic and shallots until golden brown. Strain and reserve the oil. 
  3. Coat the barramundi with cornflour and pan fry on both sides until golden brown.
  4. Use the oil from the ginger, shallots and garlic to sauté the soybean bean paste until aromatic. Add in half of the fried ginger, shallots, garlic and chilli. Stir well. 
  5. Add in water and soy sauce.
  6. Add in the fried barramundi and braise for 3 minutes, then add in lime juice or tamarind water.
  7. Add a pinch of salt and sugar to taste.
  8. Plate, garnish and enjoy.


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