Skip to main content

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.
Labels:

Comments

  1. tinyskilletMarch 17, 2010 at 2:07 AM

    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. Angie's RecipesMarch 17, 2010 at 3:10 AM

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

    ReplyDelete
  3. MaryMohMarch 17, 2010 at 4:23 AM

    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. 3 hungry tummiesMarch 17, 2010 at 6:50 AM

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

    ReplyDelete
  5. BeachloverMarch 17, 2010 at 9:27 AM

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

    ReplyDelete
  6. Sonia ~ Nasi Lemak LoverMarch 17, 2010 at 10:49 AM

    This looks simple and nice!

    ReplyDelete
  7. JeannieMarch 17, 2010 at 1:47 PM

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

    ReplyDelete
  8. Sokehah cheahMarch 17, 2010 at 4:52 PM

    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
  9. My Little SpaceMarch 17, 2010 at 6:55 PM

    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
  10. Sokehah cheahMarch 18, 2010 at 12:37 AM

    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
  11. Jessica - The Novice ChefMarch 18, 2010 at 12:37 PM

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

    ReplyDelete
  12. Sokehah cheahMarch 18, 2010 at 3:44 PM

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

    ReplyDelete
  13. tigerfishMarch 18, 2010 at 4:20 PM

    The sauce looks very very good!

    ReplyDelete
  14. penny aka jeroxieMarch 18, 2010 at 8:57 PM

    The colours look so intense!

    ReplyDelete
  15. Sokehah cheahMarch 19, 2010 at 12:45 AM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more