Since winning MKR last year, smiling sisters Tasia and Gracia haven’t looked back.

With their $250,000 prize money, they’ve set up their own sauce business and they’re in high demand as foodie celebrities.

In May, the women are heading to Bali for south-east Asia’s leading culinary event, the Ubud Food Festival (May 12 to 14), which is especially exciting for the sisters, as they were born in Indonesia.

Then they’ll be joining festival founder Janet De Neefe, for a seven-day Culinary Voyage aboard a SeaTrek cruise through the Komodo Islands.

Starting in Flores, the 24-passenger luxury vessel Ombak Putih, will take the foodies and passengers to pristine islands where they can snorkel, kayak, see the Komodo Dragons, or just relax on deck admiring volcanos and the striking landscape.

The vessel continues to Indonesia’s Lesser Sunda Islands, ending in Bali, and every night on deck the sisters will be sharing their cooking wisdom and lively personal stories with guests.

Tasia and Gracia have dreamed up a special Barramundi recipe for Starfish readers, to give us a sample of the kind of exotic and tasty seafood passengers can expect to eat aboard the Ombak Putih in May.

“Knowing we’re about to go on an exotic culinary voyage, with plenty of fresh fish along the way, inspired us to create this Crispy Barramundi dish,” says Gracia.

“We’ve used coriander and caramelized tamarind sauce to create a balance of sweet, spicy, salty, tangy and umami tastes.

“We have paired this dish with the use of green apples in the salad which brings the perfect amount of ‘zing’ and freshness to the sweetness of the barramundi. Hence you get the best and robust flavour combination, the perfect seafood dish!”




Below is their fine recipe . Meantime, if you want to know more about the cruise (for which Starfish readers get a 10 per cent discount; just mention us when you contact SeaTrek) . visit


Crispy Barramundi with Tamarind & Coriander Sauce

PREP 30 Min

COOK 40 Min       



1 medium sized Whole Barramundi, filleted and cut into square pieces.

2 green apples de-seeded and cut into thick matchsticks.

1 large red chilli

Coriander leaves

400 grams corn flour

Vegetable oil, for deep fry

½ Spanish onions thinly sliced.

Lime, wedges to serve

Salt and pepper, to taste

Salad Sauce

6 bunch of coriander roots

60ml fish sauce

50ml lemon juice

4 tablespoons white sugar

30ml water

3 birds eye chilli

110 grams tamarind puree

2 block of palm sugar


  1. Clean and fillet the barramundi and cut the fillet into rectangles pieces. Keep the fish skeleton for presentation.
  2. Coat the skeleton and the fillet pieces with corn flour and salt and pepper.
  3. Heat oil in a deep fryer to 190C and cook until golden brown. Cook the fish skeleton until golden brown and crispy.
  4. For the sauce, heat tamarind puree and palm sugar in a small sauce pan until all the sugar has dissolved. Set aside.
  5. Blitz the coriander roots, chilli, fish sauce, lemon juice, sugar and water in a food processor. Add more lemon juice and/or sugar until the correct balance.
  6. Combine the two sauces in step 4 and 5 until the perfect balance of sweet, tangy and sour is achieved. (This is normally at about 0.5: 1 ratio of the sauces in step 4 and 5, respectively.)
  7. Prior to serving, mix the salad sauce with the green apples, coriander leaves, red chilli, and onion. Set aside
  8. Assemble the fish fillets on to the fish skeleton and pour the green salad and the remaining sauces over the fish. Garnish with more coriander leaves and lime.



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