For the fish
1 medium size siakap/barramundi (about 450) - de-gut and cleaned
1 inch ginger - sliced
For the sauce/gravy
1 inch galangal/lengkuas
1/2 tsp kaffir lime rind
1 stalk coriander root
20 white peppercorn
1/2 inch shrimp paste/belacan - roasted (optional)
1 tbsp coriander powder
1 tsp cumin powder
10 dried red chillies (or as needed)
** blend/ground these ingredients for a smooth paste
1 lemongrass - smashed
4-5 kaffir lime leaves - tear into pieces
1 tbsp of fish sauce
3-4 calamansi lime/limau kasturi
4 tbsp oil
Salt for taste (if needed)
Steam fish with ginger till soft and tender.
While fish is steaming, heat the oil.
Fry the sauce with lemongrass till aromatic and oil splits.
Add lime leaves, fish sauce and salt.
Stir all together.
If sauce is too thick, dilute with some water.
Keep in simmering over very low heat.
After steaming the fish, discard the ginger and the drippings.
Pour the sauce over the fish and serve with calamansi lime.
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