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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

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.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…