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Steamed Seabass (Ikan Siakap)

Photo taken from source.

Fishes are excellent sources of DHA which are nutritious for pregnant mothers.

However, pregnant mothers are advised by experts to stay away from certain fishes due to its high mercury content.

Luckily, Seabass or locally known as Ikan Siakap are not one of those fishes.

So be sure to try this steamed ala Thai recipe.

Ingredients:

  • 1 Seabass
  • 2 stalks of lemongrass
  • 1 big bowl of water
  • 1/2 – 1 cube of chicken cube or chicken stock
  • 5 cloves of garlic (Minced)
  • 3 limes (juiced)
  • 1 tablespoon of palm sugar
  • 6-7 Birdseye chili (Chopped)
  • chopped coriander/chinese parsley (Daun Ketumbar)
  • 1-2 tablespoon fish sauce

Instructions:

Fish:

  1. Clean fish and make slits on both sides of the fish.
  2. Crush the stalks of the lemongrass to release its aroma and insert into the fish’s belly.
  3. Heat up the steamer, steam fish for about 15 minutes until fish is cooked.
  4. While waiting for the fish to steam, time to cook the gravy/sauce to be poured onto the fish.

Gravy:

  1. Heat up water in a pot.
  2. Put in the chicken cube or chicken stock. (If you are using chicken stock, you should reduce the amount of water accordingly. Cooked until boil and turn of the heat.
  3. Pour the boiled mixture into a bowl and put in the rest of the ingredients. Mix well. (The other ingredients are cooked by the heat from the boiled water to keep it fresh and crunchy.)
  4. Pour gravy onto the steamed fish.

For a more visual tutorial, check out the video below.

A Video Tutorial by The Original Author of the Recipe

This recipe is originally by CheNom.

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