Personally I am not much of a fish eater.But yet I do fry fish and also fish curry .
For the first time I thought why not try steam fish. I wanted to try it with kaffir lime leaves.
Kaffir lime is a favourite flavouring herb, from India to Indonesia. The aroma of a fresh crushed leaf is very special and immediately energises the body and gives a feeling of wellbeing. The main use of the tree is the fresh, very aromatic leaves. The aroma is freely released when rubbed or crushed. The smell is intensely refreshing, and some say a combination of the aromas of lemon, lemon verbena and lemon geranium. Kaffir lime leaves are a traditional flavouring in Thai cooking, and is an important ingredient in Thai curry paste, and authentic tom yam soup. Leaves can be used similarly to Bay leaves, adding them at the commencement of cooking, to release their flavour into the foods and removing before serving. Use leaves in meat, savoury dishes, and curries. Place several leaves in a chicken, when roasting or on barbecued fish or meat. Very finely diced leaves go well with a prawn salad, or can be added to cooked dishes.
In Malaysia, the lime is used for preparing sambal belacan.It is one of the most important dish in preparing the sambal belacan.Pound fresh red chillies , roasted shrimp paste and finally squeeze out the juice of the lime on the chilli paste .Add some water so it is not that thick .Thats about it .
Ingredients
1 large Pomfret (clean, cut slants and across)
Pounded/Grind ingredients:
1 Lemon Grass
4 Kaffir Lime Leaves
2 nips Garlic
1" Ginger
Sauce ingredients/Combine in a bowl
4 tbsp Black Soya Sauce
2 tbsp Light Soya Sauce
A few drops Sesame Oil
1 1/2 tsp Sugar
Salt to taste
1-1/2 tsp Corn Flour
1/2 cup Water
Garnishing
1 red chilli and 1 green chilli (sliced)
some spring onions (chopped)
Method:
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
For the first time I thought why not try steam fish. I wanted to try it with kaffir lime leaves.
Kaffir lime is a favourite flavouring herb, from India to Indonesia. The aroma of a fresh crushed leaf is very special and immediately energises the body and gives a feeling of wellbeing. The main use of the tree is the fresh, very aromatic leaves. The aroma is freely released when rubbed or crushed. The smell is intensely refreshing, and some say a combination of the aromas of lemon, lemon verbena and lemon geranium. Kaffir lime leaves are a traditional flavouring in Thai cooking, and is an important ingredient in Thai curry paste, and authentic tom yam soup. Leaves can be used similarly to Bay leaves, adding them at the commencement of cooking, to release their flavour into the foods and removing before serving. Use leaves in meat, savoury dishes, and curries. Place several leaves in a chicken, when roasting or on barbecued fish or meat. Very finely diced leaves go well with a prawn salad, or can be added to cooked dishes.
In Malaysia, the lime is used for preparing sambal belacan.It is one of the most important dish in preparing the sambal belacan.Pound fresh red chillies , roasted shrimp paste and finally squeeze out the juice of the lime on the chilli paste .Add some water so it is not that thick .Thats about it .
Ingredients
1 large Pomfret (clean, cut slants and across)
Pounded/Grind ingredients:
1 Lemon Grass
4 Kaffir Lime Leaves
2 nips Garlic
1" Ginger
Sauce ingredients/Combine in a bowl
4 tbsp Black Soya Sauce
2 tbsp Light Soya Sauce
A few drops Sesame Oil
1 1/2 tsp Sugar
Salt to taste
1-1/2 tsp Corn Flour
1/2 cup Water
Garnishing
1 red chilli and 1 green chilli (sliced)
some spring onions (chopped)
Method:
Mix the pounded ingredients with the sauces.
Pour on top of the fish.
Steam in a rapid boiling water for 20-25 min (depends on the size of the fish)
Garnish with chopped spring onions and sliced red chillies.
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