Bear with me as I figure out the titles of the recipes in English 🙂
This one has been a recent favourite. Basically, every time we go to a Malay/Siam restaurant, we will order this. Even when we go to Homst (a Chinese Muslim restaurant), we order this. It usually costs at least RM30/fish if you buy it cooked at the restaurant, but only costs at most RM15 to make it yourself at home.
With the current economic situation, I don’t think you will need a lot of persuading to cook this dish yourself.
I make this dish once a week at home, and I like it cause not only is it tasty, it is really easy to make!! Haven’t cooked it this week, so no pictures for this post. However, will post a couple of photos should I cook it in the near future
1 sea bass – stomach removed, the scales removed
*2 sticks of lemon grass
*2 kaffir lime leaves (daun limau purut)
*1 inch ginger, finely sliced
*stuff the said ingredients in the fish
1cube chicken stock (or “ikan bilis” stock + 1/2 cup of hot water
Place fish in the chicken stock and steam for 20 mins.
10 bird’s eye chilli, chopped
16 cloves garlic, chopped
The juice from 4 limes (You can add more if you prefer it to be more sour)
Corriander leaves chopped
5 table spoons of Fish sauce
Salt and sugar to taste
Mix the ingredients into a bowl
Pour onto cooked fish
If you want to cook the sauce, you can either boil it gently (for at most 1min), or you can mix it with the fish in the steamer and heat it up for a few mins.
It is important to not overcook the sauce as you want the garlic to stay crunchy 🙂
Hope you enjoyed this recipe. And don’t forget to comment if you do try it out
Lots of love and take care