Steamed seabass with assam paste RecipePrint This
- 1 medium size fresh seabass
- Half pack of assam paste (this sauce is very spicy, you may use whole pack if u prefer)
- 1 small brinjal, cut into 1 inch thickness
- A handful cabbage, thinly sliced
- 2 strips long bean, cut into 2 inches long
- 1 onion, diced
- 1 small tomato, thinly sliced
- 10g sliced ginger ( about 6 slices)
- 3 bird eye chillies, finely chopped
- 1/8 tspn sugar and 1.5 tbspn of lime juice
- 2 tspn sesame oil
- 10 ml water (skip this if you prefer more spicy)
Blanch brinjal, cabbage and long bean with boiling hot water (without direct heat) in a deep pot, cover for 10 minutes. Drain and set aside.
Heat sesame oil in pan over high heat, brown ginger till fragrant, then add in onion, bird eye chillies. Stir fry for 1 minute. Add in assam paste and 10ml water then immediately turn heat to low, mix well and let simmer for 30 seconds. Set aside.
Bring water in steamer to boil over high heat.
Meanwhile, place fish onto wide plate, then layer with blanch veges , sliced tomatoes and paste mixture onto fish. Sprinkle sugar on top.
Once the water in steamer is boiling, put plate of fish onto steamer rack, cover and let steam with high heat for the first 2 minutes.
Turn heat to low, continue to simmer for another 8 minutes. Do a chopstick test at the end of cooking. Steam a minute or 2 more if required.
Drizzle lime juice on top fish and serve hot with a bowl of fragrant rice.