Skip to main content

Three Tastes Steamed Fish



Are you curious by the name of this dish?  It's literally translated from Cantonese 'Sam Mei Yu', with the incorporation of three tastes which are sourish, sweetish and spicy, all these three words beginning with the letter 'S'!  What a coincidence.  I had this dish not too long ago in one of the restaurants and I'm trying to replicate it here.


Recipe for Three Tastes Steamed Fish

Ingredients
300 gm fish tail  (I used Siakap)
2 lemon grass -sliced
1 onion - sliced
2 pcs kaffir leaves - sliced
1 tomato cut into wedges
3 chilli padi/bird eye chillies
2 tsp sugar or to taste
1/2 cup assam juice from 8 seeds of assam
1 tsp fish sauce or to taste

Method
Make 2 cuts on both sides of the fish, season with seasalt.  Place on a plate with the tomatoes.
Cook the assam juice with the lemon grass and sliced bird eye chillies.
Add in sugar, fish sauce, fine tune to taste, add in the kaffir leaves.
Steam fish under rapidly boiling water for 8 to 10 mins.  Reduce  heat.
Pour the assam sauce over the fish.  Garnish with the sliced onions.
Serve immediately with hot rice.





Comments

  1. H Cheah , the dish looks so yummy and delicious , love all the ingredients , thanks for sharing :)

    ReplyDelete
  2. So fresh and delicious! I love the flavours, Cheah.

    ReplyDelete
  3. Cheah, I love simple dish like this steamed fish. Healthy and delicious!

    ReplyDelete
  4. Hi Cheah, what a simple, healthy way of steaming fish? Would prefer this than the one with soy sauce and 'hot' oil. Bookmarked. Thanks for sharing.

    ReplyDelete
    Replies
    1. I too like the one with soy sauce and hot oil, also appetising.

      Delete
  5. I can imagine how tasty this must be, I know I am going to like this very much:D

    ReplyDelete
    Replies
    1. Yes, you'll need more rice to mop up the gravy!

      Delete
  6. Hi there, does assam juice refer to tamarind?

    Thank you .

    Sing

    ReplyDelete
    Replies
    1. Thank you! I love your recipes:) They are amazing!!!!!

      Delete

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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…