Skip to main content
logo
Food Advertising by

Steamed fish with spicy Thai sauce


I was at the Kg. Simee market last weekend and took the opportunity to look for the stall that sold a variety of prepared curry pastes for fish, meat, spicy, tangy, whatever you name it, the lady had it.  The stall proved to be very popular because when I was there, nearly all the pastes were sold out except for  a bit of leftovers.  She recommended me to get this Thai spicy paste, for only 2 ringgit, enough to steam a whole fish, I was told.  The sauce was good, tangy  and it was indeed spicy!


                              
This's the spicy paste ..... 200 gm for only 2 ringgit.  Look at the colour, no wonder it's hot!



The fish looked so snug, all covered up with a blanket of spicy sauce!


Yummy and it was gorgeous with a hot plate of plain white rice .................  Enjoy!

Recipe for Steamed fish with spicy Thai sauce

Ingredients
  • 400 gm white snapper
  • 200 gm spicy Thai sauce
  • Salt
Preparation
  1. Wash and clean the fish and lightly cut 2 slits diagonally on the fish.
  2. Rub the fish with some salt, inside out.
  3. Prepare the steamer and once the water is rapidly boiling, pour the sauce on the fish and steam on high heat for about 8 mins.
  4. Fish is done, once the eyes pop out. 
  5. Garnish with some mint leaves.
  6. Serve hot with rice.

Comments

  1. I am so glad that you posted about this. I have some spicy steamed fish sauce that was sent to me by Kristy from My Little Space. I didn't know if you poured the sauce over before steaming the fish or after. Then again it makes sense to steam it with the sauce since it is called steamed fish sauce! I just have never prepared fish this way before. Can't wait to try it now.

    ReplyDelete
  2. Thai sauce sounds and looks the right condiment I always enjoy:spicy, tangy , rich and flavourful.

    ReplyDelete
  3. You are so lucky to be able to buy the Thai paste....so cheap some more. I wish I can buy it here. Your fish looks really delicious. I can eat the whole fish...mmm

    ReplyDelete
  4. It is really handy being able to get different type of homemade sauces from a vendor. It looks good!

    ReplyDelete
  5. love your fish especially wt Thai's sauce!! wish I can get the thai's sauce here...

    ReplyDelete
  6. Looks very delicious, I love spicy thai fish and your paste is really cheap!

    ReplyDelete
  7. Lyndsey
    I'm glad that you find this post useful. Hope you'll enjoy your steamed fish as well.

    Angie
    Yes, I like spicy and tangy food.

    Mary
    Yes, It's very handy. Kg Simee market's stuff are reasonably cheaper than other markets.

    3 hungry tummies
    I can get sambal belacan, homemade, for 4 rgt from an Indonesian housewife, about 250ml and it's real authentic.

    Beachlover
    Thanks for visiting.

    Thanks, Sonia.

    Jeannie
    Cost of living in Ipoh is slightly cheaper than KL.

    ReplyDelete
  8. I love the steam fish in Thai sauce! Truly mouthwatering. There're so many brands available at the market place these days. What brand are you using?

    ReplyDelete
  9. Kristy
    Oh, this one is homemade by the lady manning the stall at the market. Not commercialy packed. Btw, do you think you can blog the yam ring kerabu? 3 hungry tummies is keen to learn. As far as I know, the yam ring should be like the 'woo kok' pastry, then the filling can be either the 'futt putt' filling or kerabu. Think you can do it. You always 'boleh'!

    ReplyDelete
  10. I just came across your blog and I am so glad I did! This looks fabulous!

    ReplyDelete
  11. Jessica
    Thanks for dropping by, will hop onto your blog to visit.

    ReplyDelete
  12. The sauce looks very very good!

    ReplyDelete
  13. tigerfish
    Yes, indeed.

    penny
    Yes, that's why it's truly spicy!

    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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.