D'Open Kitchen

COOKING FOR THE SOUL

Steamed Sea Bass in Nyonya Spicy Sauce

Name: Steamed Sea Bass in Nyonya Spicy Sauce
Prep time: 40 min
Cook time: 40 min
Ingredients: 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)

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.

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Prep Time 40

Cook Time 40

Course Main Course

Cuisine Singapore

Servings people

Calories 181 kcal

Equipment

Food Processer
Steamer
Steam Dish
Mixing Bowl
Frying Pan

Ingredients

2 pcs Snapper Barramundi Fillet
1 tbsp Butter
2 cloves Garlic crushed
1 qty Lime & Lime Zest

Fish Marinate:

1/2 tbsp Light Soy Sauce
1 tsp Sesame Oil
1 tsp Ginger Juice
1 tsp Chinese Wine

Nyonya Sauce:

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

Instructions

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.

Notes

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

Nutrition

Calories: 181kcal

Keyword asian, fish, spicy, steamed

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.