For our staff meal, my sous served up a Malaysian classic featuring 'Siakap 3 Rasa' and a colorful tray of roasted vegetables. The siakap (barramundi) was deep-fried until crispy, then generously topped with a sweet, sour, and spicy sauce—a classic “3 rasa” blend of chili, garlic, tamarind, and tomato that coated the fish beautifully, together with cucumber, capsicum, and canned pineapples for a nice sweetness. Every bite was packed with punchy flavor and just the right amount of heat to wake up our appetites.
To complement the fish, she prepped a mix of broccoli, snap peas, and carrots, roasted in the combi oven at 180°C for 6–7 minutes. The timing was spot on—the veggies came out perfectly cooked with a nice crunch, retaining their color and natural sweetness. Everything was tossed them with oil, chili flakes, salt, pepper, and a touch of garlic for a simple seasoning that let the vegetables shine. The vegetables still had a nice crunch and paired so well with the tender and soft Barramundi.
It was a satisfying, well-balanced meal—hearty protein with a refreshing, slightly spicy veggie side.
