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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …