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Steamed Nyonya Sauce Fish

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Steamed Nyonya Sauce Fish

 

  • 1 thick slice garoupa fish (300-350g)
  • 1 tablespoon asam jawa mixed with 5 tablespoons water (squeezed for juice)
  • 2 tablespoons oil
  • 6-7 curry leaves

Marinate:

  • Dash of salt and pepper
  • A little sesame oil

Spice Ingredients:

A (grinded) :

  • 2 shallots
  • 2 cloves garlic
  • 1 tablespoon sliced lemon grass
  • 1 teaspoon grated ginger

B:

  • 1 teaspoon chili paste
  • 1 tablespoon fish curry powder

Seasoning:

  • 1 teaspoon light soy sauce
  • ½ teaspoon sugar or to taste
  • 1/8 teaspoon salt or to taste
  • ½ teaspoon chicken stock granules

Garnishing:

  • Some chopped spring onion and red chilies

 

  1. Season fish with marinade and place on a heat-proof dish.

  2. Heat oil and fry curry leaves until fragrant. Add spice ingredients A & B, and sauté until aromatic.

  3. Mix in asam jawa juice and seasoning. Fry for a while. Dish out.

  4. Pour sautéed Nyonya spice ingredients over the fish. Place the fish in a steamer and steam over rapid boiling water for about 10-15 minutes or until fish is cooked. Remove the dish out and garnish before serving hot.

 
 
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Last Updated: 08/01/12