LEARNING TO COOK SHOULD BE FUN AND EASY

Nyonya Sambal Fish

Steamed Sea Bass in Nyonya Spicy Sauce

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Nyonya chilli is traditional perankan chilli that is made using fresh chillies and it is often packed with a good combination of spices and citrus flavour. It is prefect for Assam fish and seafood. The sauce can be pre-made and store in fridge for a couple of weeks.
Prep Time 40 mins
Cook Time 40 mins
Course Main Course
Cuisine Singapore
Servings 4 people
Calories 181 kcal

Equipment

  • Food Processer
  • Steamer
  • Steam Dish
  • Mixing Bowl

Ingredients
  

  • 2 pcs Snapper Barramundi Fillet
  • 1 tbsp Butter
  • 2 cloves Garlic crushed
  • 1 qty Lime & Lime Zest

Fish Marinate:

  • 1/2 tbsp Light Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Ginger Juice
  • 1 tsp Chinese Wine

Nyonya Sauce:

  • 2 tbsp Oil
  • 2 stalk Lemongrass
  • 1 pc Bunga Kanta
  • 5 cloves Garlic
  • 2 pcs Chilli Padi
  • 8 qty Chili Big
  • 1 pc Kaffir Leaf
  • 5 qty Shallots
  • 1 tbsp Palm Sugar
  • 1 tbsp Assam Paste mixed with 1 tbsp water

Instructions
 

  • To prepare the Nyonya sauce, cut the ingredients into small pieces and use a mortar and pestle, pound to a fine paste.
  • In a pre-heated pan, add a tbsp of oil and fry the sauce for 5-8 mins until the aroma is released.
  • Add in the Assam juice. Stir well.
  • Season with sugar and salt (if required)
  • In a pan, heat a tbsp of oil. Sear the fish with skin side down. Sear for about 3-5 mins or till you get a crispy skin.
  • Flip over to the other side. Add a tbsp of butter and crushed garlic.
  • Continue to sear for another 8 mins or till fish is cooked.
  • Plate the fish fillet on a white plate. Drizzle over the Nyonya sauce.
  • Squeeze a tsp of lime and finish off with some zest over.

Notes

  • Make sure fish are descale properly with all pin bones removed 
  • Keep stirring the chilli rempah to prevent the chilli from getting burnt 
  • Place a pair of chopsticks at the bottom of the fish when steaming to prevent fish from sticking to the steaming dish 

Nutrition

Calories: 181kcal
Keyword asian, fish, spicy, steamed
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Fish Roll in Dashi Consomme

Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch