Ingredients :
(A)
(A)
- 1 medium-sized garoupa or tilapia
- 1 stalk lemon grass, smashed
- 4–5 bird’s eye chillies (chilli padi), smashed
- 2 kaffir lime leaves, finely sliced
- 2 pieces dried tamarind skin (asam keping)
- 2 tbsp lime juice
(B) Sauce :
- 1 tsp sugar or to taste
- 1 tbsp fish sauce
- 1/2 cup chicken stock granules or water
(C) Garnishing :
- Some Chinese parsley leaves
- Some chilli curls and spring onions
Directions :
- Scale and clean fish well. Make 2 slanting cuts on both sides of the fish.
- Steam fish on high heat for about 10–12 minutes. Discard excess liquid from the plate.
- Heat oil in a wok and fry ingredients (A) until fragrant. Add in sauce ingredients (B). Cook for 2–3 minutes then pour the sauce over the fish. Garnish before serving.
This entry was posted
on Monday, March 16, 2009
and is filed under
Recipes : Fish
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