We Malaysians die-die must have chillies. Does not matter how but without chillies, life falls apart. At least for the two of us. Food won't taste good if chillies are not added one way or rather. So you see, previously for the Thai Fish Style, spicy sauce prepared separately and poured over the fried fish. For this dish, a lot more easier. Just steaming. Steam the seabass with the sauce till soft and tender and love the heat and spiciness. With the cucumber slices, you have a complete dish that goes so well with rice. Meal is ready and we eat happily. Let the spiciness kick the B__t or where ever you like.
1 medium size sea bass/siakap - after cleaning, make 2 or 3 incisions on both sides.
For the sauce (blended/grounded)
1 inch ginger
3-4 bird eye chilies (can replace with red or green chillies)
1 small bunch coriander (cut off the roots)
1 tsp sugar
1 tbsp light soya sauce
Salt (if needed)
1/2 cup water
Place fish on a steaming tray.
Pour the sauce inside.
Steam till the fish is cooked.
Remove and serve with cucumber slices and lime/lemon wedges.
Like nava-k’s facebook page for other lifestyle reviews.