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whole fish topped with dark sauce and strips of red chillies and ginger, ikan chuan chuan

Ikan Chuan Chuan (a Peranakan Recipe)

Azlin Bloor
Ikan chuan chuan is an unassuming Nyonya dish of fried fish in an earthy, piquant sauce that packs a punch.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Nyonya, peranakan
Servings 4 (2-4)
Calories 277 kcal

Equipment

  • knife
  • chopping board
  • wok or deep frying pan (skillet)
  • ladle
  • large plate
  • small bowl for the tamarind if using pulp
  • teaspoon

Ingredients
 
 

  • 2 whole white fish (or 4 fillets) (traditionally, pomfret, I'm using sea bream)
  • 1 pinch salt
  • 250 ml vegetable oil for frying the fish
  • 2 Tbsp taucheo
  • 1 tsp dark soy sauce
  • 2 Tbsp tamarind pulp + 4 Tbsp hot water or 2 Tbsp shop bought paste
  • 400 ml water
  • 1 dash ground white pepper
Aromatics and Vegetables
  • 1 large onion (pre peeled weight about 200g/7 0z)
  • 2 medium cloves garlic
  • 2 fresh red chillies
  • 5 cm thick piece of ginger
  • 1 medium tomato (or 4 cherry tomatoes)
  • 3 sprigs fresh coriander leaves (cilantro)

Instructions
 

Prep Work

  • Place your tamarind pulp in the bowl and pour the hot water over it. Leave to soak while you get the other ingredients ready and fry the fish.
    2 Tbsp tamarind pulp + 4 Tbsp hot water
    assam soaking in hot water
  • Halve, then slice the onion thinly.
    Chop the garlic widthwise.
    Halve the chillies, lose the seeds and membrane, and slice in thin, long strips.
    Slice the garlic in thin, long strips too.
    1 large onion, 2 medium cloves garlic, 2 fresh red chillies
  • Mash the taucheo up roughly with a fork.
    2 Tbsp taucheo
  • Quarter the tomato. If using cherry tomatoes, make a small cut on each one to allow them to soak up the sauce later.
    1 medium tomato

Fry the Fish

  • Clean and dry the fish, and make 2-3 shallow diagonal slashes across the body, to allow the fish to cook quicker and the flesh to absorb the sauce later. I forgot to do it, as you can see!
    2 whole white fish (or 4 fillets)
  • Heat the oil over medium-high heat and fry the fish for 6 minutes, turning over halfway. If your wok isn't big enough, do 1 fish at a time. When done, take the fish out and place on the plate lined with kitchen paper, to absorb excess oil.
    250 ml vegetable oil

Air Frying the Fish

  • Preheat your air fryer to 200°C/400°F for 5 minutes. Place your fish and air fry for 15-17 minutes until the fish is cooked through.

Cooking Ikan Chuan Chuan

  • Pour out all but about 1 Tbsp of the oil in the wok and heat on medium heat. Fry the onions for 1 minute.
  • Add the garlic, chillies and ginger and fry for 30 seconds.
  • Add the mashed taucheo and cook for a minute.
  • Remember the soaking tamarind? Mash it up well with your fingers (should be cool by now). Fish out the seeds and large bits of pulp and discard, and pour everything else into the wok, along with the water. Stir to mix.
    Lower the heat right down and simmer the sauce for 3 minutes.
    400 ml water
  • Now add the fried fish and tomatoes to the sauce. Baste the fish by scooping sauce all over it. Cook for 2 more minutes to allow the fish to heat right through.
  • Finish off with some ground white pepper and serve with whole coriander leaves scattered over.
    3 sprigs fresh coriander leaves, 1 dash ground white pepper

Nutrition

Calories: 277kcalCarbohydrates: 12gProtein: 23gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 174mgPotassium: 563mgFiber: 2gSugar: 6gVitamin A: 460IUVitamin C: 38mgCalcium: 41mgIron: 2mg
Keyword ikan
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