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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:

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
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