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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe