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Singapore Fish Marmite
A popular Singaporean dish featuring crispy fried fish coated in a savory and slightly sweet Marmite glaze, often enjoyed as a bar snack or appetizer.
๐ง ์ฌ๋ฃ
- 500 g Firm white fish fillets(e.g., sea bass, cod, or snapper, cut into bite-sized pieces)
- 100 g Cornstarch(for dredging)
- 500 ml Vegetable oil(for deep frying)
- 3 tbsp Marmite
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 2 tbsp Water
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tsp Sesame oil
- 2 Spring onions(chopped, for garnish)
- 1/2 tsp Chili flakes(optional, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the fish pieces dry with paper towels. Dredge them thoroughly in cornstarch, ensuring an even coating.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure fish is completely dry for crispier results. - 2
Heat vegetable oil in a wok or deep pot to 170-180ยฐC (340-350ยฐF). Carefully fry the fish in batches until golden brown and cooked through. Remove and drain on paper towels.
โฑ๏ธ 5-7 minutes per batch๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pot to maintain oil temperature. - 3
In a small bowl, whisk together Marmite, honey, soy sauce, and water until well combined.
๐ก ์ ๋ฌธ๊ฐ ํ: Adjust sweetness and saltiness to your preference. - 4
Heat 1 tablespoon of oil in a clean wok or pan over medium heat. Add minced garlic and grated ginger, sautรฉing until fragrant.
โฑ๏ธ 1 minute - 5
Pour the Marmite mixture into the wok. Bring to a simmer and cook for 2-3 minutes until it thickens slightly.
โฑ๏ธ 3 minutes - 6
Add the fried fish pieces to the thickened Marmite sauce. Gently toss to coat each piece evenly.
๐ก ์ ๋ฌธ๊ฐ ํ: Toss gently to avoid breaking the fish. - 7
Stir in the sesame oil. Garnish with chopped spring onions and chili flakes (if using). Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ: Serve hot for the best texture and flavor.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a good quality white fish that holds its shape well when fried.
- โEnsure the oil is at the correct temperature for optimal crispiness.
- โMarmite can be quite strong; adjust the quantity based on your taste preference.
- โThis dish is best served immediately after preparation to maintain crispiness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of rice wine to the sauce for extra depth.
- Incorporate a pinch of five-spice powder into the cornstarch for added aroma.
- Serve with a side of steamed rice or a fresh salad.