Thai Style Steamed Fish with Lemon Sauce

This is a late post - found this picture while clearing up space on the camera.  Made it about a month ago.

I used a white fish called Sherry. You can fry, make fish curry, fish balls, bbq and even steam. In any manner of cooking, the flesh is always soft and sweet.  You can use any good white flesh fish for steaming.

My steamer is a medium sized therefore I had to cut the head and leave it in the pan so as it gives extra flavouring while steaming. My whole family are not a fan of fish head and normally get the fishmonger to remove the head while cleaning.

I like to add some vegetables when steaming the fish so as I get 2 in 1 dish instead of preparing a separate dish.

Ingredients

1 whole fish - clean and gutted - sliced diagonally
1 tbs ginger garlic paste
1/2 cup of lemon juice  and lemon zest
2 tbs of fish sauce
2 tbs of light soy sauce
1tsp of brown sugar - optional
3-5 small green/red chilly -depending on your spice intake. slightly bruised
1-2 lemon grass - bruised light use the white end only
1 tbs chinese red dates - optional
1-2 kaffir lime leaves -otional
mixture of cauliflower/brocolli/carrots - optional
3-5 springs of coriander leaves
chopped spring onions


Preparation:

1.  Prepare your steaming pot.

2.  Cut 3-5 diagonal slashes across the fish depending on the size of the fish, about 2 inches apart on both sides of the fish.  This is to ensure that gravy/sauce gets coated well with the fish.

3.  In a pan ready to steam, rub ginger garlic paste on both sides of the fish. Sprinkle salt as well on both side of fish.  Under the fish place the bruised lemongrass.

4.  In a different bowl, add in lemon juice, lemon zest, brown sugar, soy sauce and fish sauce .  Adjust the seasoning if required.

5.  Pour lemon juice mixture over the fish together with chinese red dates, kaffir leaves and chilly.

6. Steam on medium heat, covered.  Add in the vegetables when the fish are about done.  Cover the steamer for another 5-8 mins till the vegetables are tender and cooked.

7.  Serve hot with coarsely chopped coriander leaves and finely chopped spring onions.

Enjoy Thai Styled Steamed Fish with Lemon Sauce with rice and some spicy vegetable.


** Sathiarani**

Quick and Simple Bake Salmon

A recipe shared by my niece, Mirosha from US. I tried this version of marination for our dinner a few days ago.  I could not find any chipotle powder so I substituted with paprika powder.  I love the use of paprika powder for marinating sea foods and meats. 

For side dish I had some carrots, potatoes, capsicums and broccoli.  My potatoes was slightly under-cooked, should have boiled and let it bake together with the other veges.

Ingredients required

3 cuts of salmon

Orange Juice from 2 oranges

Teriyaki Sauce enough to glaze the salmon

Chipotle pepper powder - enough to cover the salmons.

Vegetables of your choice for side dish.

  

• Thaw salmon, squeeze orange juice on it and let it sit for about half hour.
• Glaze it with teriyaki sauce
• sprinkle with chipotle pepper powde as per need
• bake skin side down for 30 mins on 180C
• broil on hi 5mins before removing and serve hot.

Enjoy

Sathiarani

Chinese Feast for Dinner - Chilli Paste Steam Fish, Mix Vegetable & Prawns with Hoisin Sauce

Yesterday we had a Chinese feast not so much of actual preparation ,Red Snapper Chilli Paste Steam Fish, Stir Fry Mix Vegetable (Click Here) and Prawns with Hoisin Sauce (Click Here)

The ready made sauce that I used for the fish was a product from Mas Food. It is called Kam Heong Chilli All Purpose Paste.  It is made of blended red chilli with dried shrimps, shallots, garlic and lemon grass.   I guess I should try the same when I am done with my supply.

I used red snapper, it was about 800gm.  You can also use sea bass, tilapia


Chilli Paste Steam Fish

What you need
1 mid size fish
1 tbs ginger garlic paste
1 tbs of sesame oil
1 packet of Kam Heong Chilli All Purpose Paste
3- 4 birds eye chilli
1-2sprig of curry leaves
1 tsp of soya sauce
2 tbs of milk


How to prepare

1.  Prepare your steamer.   If you do not have one, you can actually setup a deep pan/wok, fill in with water, a small stand that can hold your bowl of fish and a cover enough to cover the wok.

2.  Prepare the fish by cleaning, make a cut over the fish on both side, marinate the fish with sesame oil and with ginger garlic paste.

2.  In a different wok, heat oil, add in the paste, stir fry on slow fire for a few minutes, then add in chill and curry leaves, keep stirring till you get nice aroma from the chilli paste.

3.  Finally add in soya sauce and milk, stir for few more minutes and add in to steamed fish and allowed to be steamed for another 5 minutes.

Serve immediately.

Marinated with sesame oil, salt and ginger garlic paste in a wok steamer

MasFood Kam Heong Chilli All Purpose Paste

The final product - Red Snapper Chilli Paste

Our dinner complete with rice, vegetable, fish and prawns