Steamed Fish with Lime and Chilli Dressing (Ikan Stim Daun Limau dan Cili)
Steamed Fish with Lime and Chilli Dressing (Ikan Stim Daun Limau dan Cili)
Enjoy this quick and easy steamed fish recipe by Ili Sulaiman from Home Cooked: Malaysia.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 1 Whole Threadfin (Senanging) or Sea bass, gutted, scaled and cleaned
  • 2 Juice of Kaffir limes
  • 2 Kaffir lime leaves (Sliced thinly)
  • 1 Red chilli, chopped finely
  • 1 clove Garlic, chopped finely
  • 1 centimetre young Ginger, chopped finely
  • 2 tablespoons Light soy sauce
  • 1 tablespoon organic Coconut oil
  • Sea salt and Brown sugar to taste
  • 1 feet Long Banana leaf
  • A hand full of Coriander leaves for Garnish
  • 1 tablespoon Asam Jawa (Tamarind Paste)
  1. Clean fish under cold running water. Remove water and add in asam jawa paste [tamarind paste] to wash the fish clean and to remove any fishy smell and set aside in asam jawa paste [tamarind paste] for 5 - 10 minutes
  2. While waiting for the fish to sit in the asam jawa paste, in a bowl, add in juice of 1 limes, half the kafir lime leaves, chopped red chillies, chopped garlic, chopped ginger, light soy sauce, organic coconut oil and a pinch of salt and sugar to taste. Taste to see if the combination of sour, salty and sweet is up to your liking
  3. After 5 - 10 minutes, clean the fish completely with running cold water and remove any asam jawa paste (tamarind paste)
  4. Place fish on chopping board and score the fish with a sharp knife. This is to ensure that the fish cooks through during the steaming process and for all the flavours from the dressing to penetrate the insides of the fish
  5. Line the plate your are steaming the fish with banana leaf and place fish on top. Drizzle the dressing all over the fish and turn it around, and make sure the belly is also coated with the dressing
  6. In a wok, add enough water to almost touching the base of the bamboo steamer or slightly below the metal stand, turn on fire and cover with lid to ensure the steam is trapped (this will take a few minutes)
  7. Once wok is producing steam, remove the cover and be wary as you are going to place the plate of fish into the bamboo steamer or on top of the stand, cover and let the fish cook for about 8 to 10 minutes
  8. After 8 - 10 minutes, remove the lid and check if the fish is cooked by flaking a little bit of the cored area
  9. Once cooked, remove from wok, sprinkle some coriander and eat with hot piping steamed rice

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