This recipe has been with me since 2001. Only till today I have the chance to cook it. Quite similar in taste to Thai steamed fish in that it is spicy and sour, however the colours vary. The primary flavour of this dish comes from the distinctive fragrance of wild ginger bud . Plus tangy lime juice and finely chopped chilli - soon you will find you'll need another bowl of rice.
Side tip - finding it tedious to finely chop chilli, garlic or ginger? Recently I found an excellent lifesaver. I bought this mini cutter for just $5.90 at Isetan. When I usually needed 5 mins or so to chop up all the ingredients with a knife, the mini cutter does the same job in 15 seconds. It's really useful and easy to take apart and wash under running water!
Recipe: adapted from "Home Dining " June 2001 with minor changes
1 fish about 600 g or a fish head
Spring onions and coriander leaves for garnishing.
~ 1 stalk wild ginger bud (bunga kantan)
~ 2 stalks lemon grass
~ 10 chilli padi
~ 4 red chlli
~ 50 g ginger
~ 3 pips garlic
~ 1 teaspoon salt
~ 2 tablespoon fine sugar
~ 5 tablespoon fresh lime juice
~ 1 tablespoon ikan bilis powder
~ 3 tablespoon assam juice (about 1/2 tablespoon assam paste add water)
~ 2 tablespoon cooking oil
~ 1 teaspoon sesame oil
~ 2 tablespoon corn flour
1) Combine ingredients (B) and (C) mix well. Place fish on a steaming plate, pour the mixture on top.
2) Steam over high heat for about 15 minutes and till done. Sprinkle spring onions and coriander leaves on top. Serve.
This sauce is very versatile. It can be used to cook any other seafood or meat dishes.