• 450g fillet of red snapper or golden snapper steaks

  • 150g red onion

  • 50g garlic

  • 100g dried chilli paste

  • 100g fresh red chilli paste

  • 50g dried shrimp

  • 100g ginger flower (kantan flower)

  • 6 stalks lemongrass, lightly beaten

  • 100g fresh pineapple, blended

  • 200g clear fish stock

  • 50g MARIGOLD Evaporated Filled Milk

  • 50g lime juice

  • Pinch of salt

  • Pinch of white pepper

  • Pinch of anchovies seasoning

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  1. Blend garlic, ginger, red chili, bird's eye chili, red onion into a paste.

  2. Heat oil in a pan and sauté the blended ingredients well.

  3. At this point, add beaten lemongrass to the pan of ingredients.

  4. Add in ginger flower, the blended pineapple and lime juice.

  5. Sauté until aromatic and add the golden snapper or red snapper pieces.

  6. Add in fish stock and MARIGOLD Evaporated Filled Milk and simmer gently until the sauce thickens and the fish is cooked.

Prep time: 30 minutes
Cooking time: 40 minutes
Serves: 4
MARIGOLD Evaporated Filled Milk (390g)