Steamed Fish with Chili Sauce Recipe

Steamed Fish with Chili Sauce Recipe

Ingredients :

750g (1.5 lb) pomfret, bream or snapper


1 tbsp oil

1 large onion, finely chopped

2 cloves garlic, crushed

2 tsp minced ginger

1 tomato

2-3 fresh red chilies, finely chopped

1 tsp chili powder

1 tbsp white vinegar

1 tbsp sugar

1/2 cup cold water

1 heaped tsp cornflour

fresh coriander or parsley sprigs

Method :

Clean and scale fish and make several deep diagonal incisions across each side. Rub with salt. Put on a flat, lightly oiled plate and steam over boiling water for 8 minutes, or until cooked through. Test by inserting a toothpick into the thickest part. If no pinkish liquid escapes the fish is done.

Heat oil and cook onion with garlic until soft but not colored. Add ginger and cook for another minute. Chop tomato and add to the pan with chopped chilies, chili powder, vinegar, sugar and water. Bring to the boil, turn heat down and simmer for 4 minutes. Season with salt. Mix cornflour with a little cold water and stir into the sauce. Cook until sauce thickens and clears.

Place streamed fish on an oval serving plate and pour on the hot sauce. Garnish with sprigs of coriander or parsley.

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