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!
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.
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. 🙂
Place the julienne ginger (ie, cut into thin strips) and torn kaffir lime leaves into a bowl.
To this, add the garlic and chili paste, as well as the oyster sauce, fish sauce, lime juice, brown sugar and lemongrass.
Add water and stir to combine. Set this aside.
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.
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.
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.
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!
*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.
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- 4 cloves garlic
- 3 bird's eye chilies
- 1 teaspoon salt
- 1 whole wild sea bass, about 300-400g, de-scaled and gutted
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 1/2 teaspoon brown sugar
- 5cm fresh ginger, julienne
- 2 stalks lemongrass, thinly sliced
- 6 kaffir lime leaves, torn
- 200ml water
- 6 sprigs fresh coriander leaves, chopped
- 1 red chili, thinly sliced
- 1 spring onion, julienne
- 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. 🙂
- Place the julienne ginger (ie, cut into thin strips) and torn kaffir lime leaves into a bowl.
- To this, add the garlic and chili paste, as well as the oyster sauce, fish sauce, lime juice, brown sugar and lemongrass.
- Add water and stir to combine. Set this dressing aside.
- 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.
- 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.
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.
it looks awesome, am gona go try to make it this weekend 🙂 thanks for sharing 🙂
Hope you like it Sylvia! 🙂
Wow! My favorite steam fish. I think I can finish the entire fish with rice alone. Looks so yummy. Thank you for sharing.
My favourite malaysian dish would be Penang Laksa, Mee Rebus and Mee Siam! ^.^
Will the fish be overcooked? I thought whole fish takes 10 – 12 mins uses to steam.
I think it depends on how big the fish is. Adjust the cooking time according to the size of your fish.
appetizing, simply love steam fish
My favourite Malaysian dish is Penang Laksa, I just love that sour taste!
Steamed fish hands down!
Hi,
My favourite Malaysian dish would be keropok lekor! Thanks
My favorite dish would be Ayam paprik, love the spiciness!
My favourite Malaysian dish is satay.
My favourite dish is Hakka Mee. Reminds me of the good old days at Seremban Wet Market. Only the best hakka mee and beef noodle with my mum and late grandpa. I will always treasure those times.
Sedap looking fish! Will try cooking it!
My favourite malaysia dish is penang laksa
My Grandpa used to live in Kuala Lumpur and they are famous for their Hokkien mee, it was a love at first sight thing which I 1st had when I was a kid. Even now, it still remain as my favourite Malaysian dish and I just couldn’t find any stall better than the one I had as a kid.
My all time favourite is chicken curry so yummy go with rice, fried noodles or even breads.
I am not a steamed fish lover but prefer my fish to be fried garing2 for the crispiness and flavour. However, this recipe with the chilies, lime, ginger and lemongrass are so enticing that I may actually make this dish! lols
I love Penang Laksa!
Thanks for this yummy recipe!
FB: Rachel Yeo
Ig: rachel.yeo.55
Looks yummy. My family’s favorite dish is steamed fish. Definitely try it out this weekend.
Can I steam the fish together with the dressing instead of steaming the fish twice? Afraid to overcooked the fish as the texture of sea bass is quite a soft.
You can try!
Hi Diana….thank you very much for this recipe. Just cooked for dinner and kids liked it. Thanks again.