{giveaway} steamed wild sea bass with lemongrass and ginger (ikan siakap stim)

When Pansing Distributions sent me a copy of Norman Musa‘s new book, Amazing Malaysian, the first thing I did was to flip through the book and drooled over all the amazing photos of dish after dish of delectable food, ranging from Beef Murtabak to Nonya Kapitan Chicken Curry to Ondeh Ondeh.

YUM! YUM! YUM!

The second thing I did was to google who Norman Musa was, for although I hadn’t heard of him prior to this, I am absolutely convinced that this guy can cook! He is an award-winning Malaysia chef who has appeared on YouTube (check out his YouTube demos) as well as on Tom Kerridge’s Best Ever Dishes. What’s more, he cooks all the dishes that I love!

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Photo Credit: Amazon

Today I am sharing a recipe from this lovely cook book. It was a really difficult decision as to what I was going to cook since I wanted to cook virtually every dish!

In the end, I chose to share this recipe for a Steamed Wild Sea Bass with Lemongrass and Ginger. I love steamed fish and I am forever trying to think of different ingredients I can steam fish with. Also, I absolutely love lemongrass, and I know that lemongrass and fish go beautifully together.

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And the dish is so easy to prepare too. Let me show you how.

Using a pestle and mortar, pound the garlic and chili into a paste. Be careful when you do this as you really do not want to get any chili in your eyes. Sort of pound and look away and take a peek now and then or something. :)

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Place the julienne ginger (ie, cut into thin strips) and torn kaffir lime leaves into a bowl. 

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To this, add the garlic and chili paste, as well as the oyster sauce, fish sauce, lime juice, brown sugar and lemongrass.

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Add water and stir to combine. Set this aside.

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Add water to a wok or steamer and bring the water to a boil. I steamed the fish in a steam oven so I don’t have pictures of the process.

Rub salt over the fish, including the cavity and place it on a heat-proof dish. 

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Steam the fish for 10 minutes. Once done, carefully discard the water in the pan.

Pour the dressing onto the fish and return it into the steamer. Steam for another 10-12 minutes, or until the fish is cooked through.

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Garnish with coriander, spring onion and more chili if you like and serve immediately.

You can taste the freshness of the fish, with hints of the lemongrass. The sauce is mildly sweet. It is a delicious steamed fish dish, and it is a very nice change from my usual Teochew way of steaming fish.

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YUMMY!

Pansing has kindly given me an extra copy of Norman Musa’s Amazing Malaysian to be given to one lucky reader of The Domestic Goddess Wannabe! (*Terms and Conditions Apply.)

To take part, simply complete the Rafflecopter below!

a Rafflecopter giveaway

*1 copy of this book will be sent to 1 winner. An email will be sent to the winner to notify him/her of the win. Should a reply not be received within 48 hours, another winner will be selected. This contest is opened to both local and overseas participants

Steamed Wild Sea Bass With Lemongrass And Ginger
Serves 2
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Ingredients
  1. 4 cloves garlic
  2. 3 bird's eye chilies
  3. 1 teaspoon salt
  4. 1 whole wild sea bass, about 300-400g, de-scaled and gutted
For the dressing
  1. 1 tablespoon oyster sauce
  2. 1 tablespoon fish sauce
  3. 3 tablespoons lime juice
  4. 1/2 teaspoon brown sugar
  5. 5cm fresh ginger, julienne
  6. 2 stalks lemongrass, thinly sliced
  7. 6 kaffir lime leaves, torn
  8. 200ml water
For the garnish (optional)
  1. 6 sprigs fresh coriander leaves, chopped
  2. 1 red chili, thinly sliced
  3. 1 spring onion, julienne
Instructions
  1. Using a pestle and mortar, pound the garlic and chili into a paste. Be careful when you do this as you really do not want to get any chili in your eyes. Sort of pound and look away and take a peek now and then or something. :)
  2. Place the julienne ginger (ie, cut into thin strips) and torn kaffir lime leaves into a bowl.
  3. To this, add the garlic and chili paste, as well as the oyster sauce, fish sauce, lime juice, brown sugar and lemongrass.
  4. Add water and stir to combine. Set this dressing aside.
  5. Add water to a wok or steamer and bring the water to a boil. I steamed the fish in a steam oven so I don't have pictures of the process.
  6. Rub salt over the fish, including the cavity and place it on a heat-proof dish.
  7. Steam the fish for 10 minutes. Once done, carefully discard the water in the pan.
  8. Pour the dressing onto the fish and return it into the steamer. Steam for another 10-12 minutes, or until the fish is cooked through.
Adapted from Amazing Malaysian
Adapted from Amazing Malaysian
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Disclaimer: The Domestic Goddess Wannabe received one copy of this cook book from Pansing Distributions for review purposes. All opinions expressed herein are my own.




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