Skip to main content
logo
Food Advertising by

Steamed Fish in Garlic Lime Sauce



I got the idea of steaming this fish from my daughter.  She tasted this dish recently and gave the thumbs up.  She suggested that I try to replicate this and gave me a rough idea of the ingredients.  I just concocted the sauce with whatever ingredients  I had on hand and came up with this. True to what she said,  this fish was delicious, a wee bit sweet, tangy but just refreshing!  Thanks, dear!





Recipe for Steamed Fish in Garlic Lime Sauce

    Ingredients
    • 400 gm Siakap fish or Tilapia
    • 2 chilli padi/bird eye chillies, chopped
    • 1 stalk lemon grass, only the white part, chopped finely
    • 12 cloves garlic, chopped
    • 1.1/2 Tbsp pomfret fish sauce (nampla)
    • 3  Tbsp calamansi juice
    • 2  tsp sugar
    • Seasalt to rub onto the fish, inside out
    • Sesame oil to drizzle
    Method
    1. Clean and make 2 diagonal cuts on the fish.  Rub in some seasalt, inside out.  Set aside.
    2. Mix all the ingredients in a bowl, fine tune to taste.
    3. Place 2 tsp of the sauce on the plate, place the fish on top of it, and put 1.1/2 tsp of sauce inside the fish belly.
    4. Pour the rest of the sauce on top of the fish.
    5. Steam on rapidly boiling water for 8 to 10 mins. depending on the size of the fish.
    6. Test and see if the meat by the bone is white - the fish is done.
    7. Drizzle on some sesame oil and garnish with Chinese parsley.
    8. Serve immediately. 




Comments

  1. Oh wow, as I read on I think soon your daughter can be a food critic. She commented some ingrdients and you concocted it out...and walah...it taste perfect to your taste buds. It sure do taste delicious...I loves steamed fish but I always do the same old thing and I guess it is time for a change for your recipe now.

    ReplyDelete
    Replies
    1. I got bored with plain steam fish, so thought of spicing it up a little and it was good!

      Delete
  2. Cheah....I must try this too :) sounds great..sweet and tangy...mmmmm slurp.

    Btw, I have this free magazine subscription giveaways contest...come drop a line and who knows you might be the lucky 5 :)

    ReplyDelete
    Replies
    1. Since you like fish, you must try this style. And I've dropped a comment on your blog!

      Delete
  3. Just reading your recipe makes my mouth water. Lime and garlic sounds so wonderful on the fish!

    ReplyDelete
  4. Hi Cheah, this is quite similar to the Thai style garlic steamed fish. It's really nice, very appetising.

    ReplyDelete
    Replies
    1. Agree with you, Kimmy. More or less the same basic ingredients and very appetising!

      Delete
  5. Nice, nice! I love steamed fish. It is simple and delicious :)

    ReplyDelete
  6. Looks simple and healthy. Nice leh ...

    ReplyDelete
  7. I tried Japanese soy sauce plus lemon juice on Salmon, it is a bit bored now, maybe should try garlic lime sauce next time when I have Tilapia

    ReplyDelete
  8. Cheah,
    My boys love fish. Steam fish looks so refreshing.
    Looking at your ingredients I know this must be so delish.
    Between thanks for sharing the tips on your Apricot and Sultana cake. I will try this cake. Thanks:)
    Just one more question heehee Is siakap a 石斑鱼?
    Thanks again
    mui..^^

    ReplyDelete
    Replies
    1. Siakap is something like sea bass. I don't read Chinese well, but I figure that the fish you mentioned is Garoupa. For this type of flavour, you can also try with Tilapia. Normally I'll do the Chinese style of steaming for Garoupa, i.e with ginger, a bit of cooking wine, salt and light soya sauce and garnish with spring onions.

      Delete
  9. this is like a thai inspired flavours..i like sourish and tangy sauce! i know this must be good!!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.