Skip to main content

Steamed Fish in Garlic Lime Sauce



I got the idea of steaming this fish from my daughter.  She tasted this dish recently and gave the thumbs up.  She suggested that I try to replicate this and gave me a rough idea of the ingredients.  I just concocted the sauce with whatever ingredients  I had on hand and came up with this. True to what she said,  this fish was delicious, a wee bit sweet, tangy but just refreshing!  Thanks, dear!





Recipe for Steamed Fish in Garlic Lime Sauce

    Ingredients
    • 400 gm Siakap fish or Tilapia
    • 2 chilli padi/bird eye chillies, chopped
    • 1 stalk lemon grass, only the white part, chopped finely
    • 12 cloves garlic, chopped
    • 1.1/2 Tbsp pomfret fish sauce (nampla)
    • 3  Tbsp calamansi juice
    • 2  tsp sugar
    • Seasalt to rub onto the fish, inside out
    • Sesame oil to drizzle
    Method
    1. Clean and make 2 diagonal cuts on the fish.  Rub in some seasalt, inside out.  Set aside.
    2. Mix all the ingredients in a bowl, fine tune to taste.
    3. Place 2 tsp of the sauce on the plate, place the fish on top of it, and put 1.1/2 tsp of sauce inside the fish belly.
    4. Pour the rest of the sauce on top of the fish.
    5. Steam on rapidly boiling water for 8 to 10 mins. depending on the size of the fish.
    6. Test and see if the meat by the bone is white - the fish is done.
    7. Drizzle on some sesame oil and garnish with Chinese parsley.
    8. Serve immediately. 




Comments

  1. Oh wow, as I read on I think soon your daughter can be a food critic. She commented some ingrdients and you concocted it out...and walah...it taste perfect to your taste buds. It sure do taste delicious...I loves steamed fish but I always do the same old thing and I guess it is time for a change for your recipe now.

    ReplyDelete
    Replies
    1. I got bored with plain steam fish, so thought of spicing it up a little and it was good!

      Delete
  2. Cheah....I must try this too :) sounds great..sweet and tangy...mmmmm slurp.

    Btw, I have this free magazine subscription giveaways contest...come drop a line and who knows you might be the lucky 5 :)

    ReplyDelete
    Replies
    1. Since you like fish, you must try this style. And I've dropped a comment on your blog!

      Delete
  3. Just reading your recipe makes my mouth water. Lime and garlic sounds so wonderful on the fish!

    ReplyDelete
  4. Hi Cheah, this is quite similar to the Thai style garlic steamed fish. It's really nice, very appetising.

    ReplyDelete
    Replies
    1. Agree with you, Kimmy. More or less the same basic ingredients and very appetising!

      Delete
  5. Nice, nice! I love steamed fish. It is simple and delicious :)

    ReplyDelete
  6. Looks simple and healthy. Nice leh ...

    ReplyDelete
  7. I tried Japanese soy sauce plus lemon juice on Salmon, it is a bit bored now, maybe should try garlic lime sauce next time when I have Tilapia

    ReplyDelete
  8. Cheah,
    My boys love fish. Steam fish looks so refreshing.
    Looking at your ingredients I know this must be so delish.
    Between thanks for sharing the tips on your Apricot and Sultana cake. I will try this cake. Thanks:)
    Just one more question heehee Is siakap a 石斑鱼?
    Thanks again
    mui..^^

    ReplyDelete
    Replies
    1. Siakap is something like sea bass. I don't read Chinese well, but I figure that the fish you mentioned is Garoupa. For this type of flavour, you can also try with Tilapia. Normally I'll do the Chinese style of steaming for Garoupa, i.e with ginger, a bit of cooking wine, salt and light soya sauce and garnish with spring onions.

      Delete
  9. this is like a thai inspired flavours..i like sourish and tangy sauce! i know this must be good!!

    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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set