Nyonya Steamed Fish

Ingredients

Paste A

• Shallot, 40 g

• Garlic, 20 g

• Lemongrass, 2 stalks

• Torch ginger flower bud, 1x

  • AKA bunga kantan (Malaysian) or kecombrang (Indonesian)

  • Sub with myoga

• Vietnamese coriander (rau răm), 3 g

• Thai red chili, 40 g

  • Sub with any spicy chili

• Birds eye chili, 1x

  • Sub with any non-spicy chili

• Belacan (dried fermented shrimp paste), 10 g

  • Sub with other types of shrimp or fish paste

Paste B

• Tamarind paste, 10 g

• Sugar, 10 g (to taste)

• Salt, 3 g (to taste)

Steamed Fish

• Any medium sized whole or portioned fish

  • Pompano

  • Red/white snapper

  • White/golden pomfret

  • Seabass

  • Baramundi

• Torch ginger flower bud, sliced

Directions

Prepare boiling water in a pot and a steamer

Paste

1. Blend all Paste A ingredients into a paste

2. Heat a little neutral oil in a pan, stir fry paste until oil in paste separates

3. Take off heat

4. Add in Paste B ingredients

5. Season to taste

Steamed fish

1. Butterfly the fish

2. Place fish on a steamable dish or plate, skin side up

3. Place some of the torch ginger slices on top of fish

4. Steam fish for 1-2 minutes

5. Remove from steamer and taste if the fish juice is fishy.

   • If fishy, discard juice

   • If not fishy but umami and flavorful instead, keep the juice

6. Spread the paste over the top of the fish

7. Put back in steamer and steam until fish is done

   • About 8-10 min depending on size of fish

8. Garnish with extra sliced torch ginger and mint

9. Serve