Skip to main content

Three Tastes Steamed Fish



Are you curious by the name of this dish?  It's literally translated from Cantonese 'Sam Mei Yu', with the incorporation of three tastes which are sourish, sweetish and spicy, all these three words beginning with the letter 'S'!  What a coincidence.  I had this dish not too long ago in one of the restaurants and I'm trying to replicate it here.


Recipe for Three Tastes Steamed Fish

Ingredients
300 gm fish tail  (I used Siakap)
2 lemon grass -sliced
1 onion - sliced
2 pcs kaffir leaves - sliced
1 tomato cut into wedges
3 chilli padi/bird eye chillies
2 tsp sugar or to taste
1/2 cup assam juice from 8 seeds of assam
1 tsp fish sauce or to taste

Method
Make 2 cuts on both sides of the fish, season with seasalt.  Place on a plate with the tomatoes.
Cook the assam juice with the lemon grass and sliced bird eye chillies.
Add in sugar, fish sauce, fine tune to taste, add in the kaffir leaves.
Steam fish under rapidly boiling water for 8 to 10 mins.  Reduce  heat.
Pour the assam sauce over the fish.  Garnish with the sliced onions.
Serve immediately with hot rice.





Labels:

Comments

  1. TorviewtorontoJanuary 13, 2014 at 2:18 AM

    looks delicious

    ReplyDelete
  2. ~ Nee ~January 13, 2014 at 4:23 AM

    H Cheah , the dish looks so yummy and delicious , love all the ingredients , thanks for sharing :)

    ReplyDelete
  3. Angie's RecipesJanuary 13, 2014 at 1:16 PM

    So fresh and delicious! I love the flavours, Cheah.

    ReplyDelete
  4. ann lowJanuary 14, 2014 at 9:12 AM

    Cheah, I love simple dish like this steamed fish. Healthy and delicious!

    ReplyDelete
  5. KimmyJanuary 15, 2014 at 10:17 AM

    Hi Cheah, what a simple, healthy way of steaming fish? Would prefer this than the one with soy sauce and 'hot' oil. Bookmarked. Thanks for sharing.

    ReplyDelete
    Replies
    1. Sokehah cheahJanuary 15, 2014 at 5:23 PM

      I too like the one with soy sauce and hot oil, also appetising.

      Delete
  6. Baking DiaryJanuary 15, 2014 at 1:50 PM

    I can imagine how tasty this must be, I know I am going to like this very much:D

    ReplyDelete
  7. AnonymousAugust 31, 2014 at 9:10 PM

    Hi there, does assam juice refer to tamarind?

    Thank you .

    Sing

    ReplyDelete
    Replies
    1. Sokehah cheahAugust 31, 2014 at 10:40 PM

      Yes, you're right!

      Delete
    2. AnonymousSeptember 2, 2014 at 6:52 AM

      Thank you! I love your recipes:) They are amazing!!!!!

      Delete

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe