Steamed Sea Bass in Nyonya Spicy Sauce
Recipe by Trish 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
Servings 4 people
Calories 181 kcal
- 2 pcs Snapper Barramundi Fillet
- 1 tbsp Butter
- 2 cloves Garlic crushed
- 1 qty Lime & Lime Zest
- 1/2 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Ginger Juice
- 1 tsp Chinese Wine
- 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
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.
- 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
Keyword asian, fish, spicy, steamed