Siakap stim limau (Sea bass steamed in lime and chilli seasoning)

Bear with me as I figure out the titles of the recipes in English šŸ™‚

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

Ingredients

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

How to

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 šŸ™‚

 

Hope you enjoyed this recipe. And don’t forget to comment if you do try it out

Lots of love and take care

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