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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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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