Steamed Fish (Chinese Style)

Tender fish is topped with a no-cook chili, scallions, coriander, and ginger sauce, creating a delicious Chinese-style steamed fish. Steamed fish is naturally healthy, and the spicy no-cook sauce adds even more benefits. Steaming is simple, making this an easy recipe to try at home (THAI STYLE STEAMED FISH). 

Various types of fish can be used, but some of the best are red snapper (ikan merah), white pomfret (bawal putih), grouper (kerapu), mackerel (tenggiri), and tilapia. For this recipe, seabass (kurau) is used, with tender, flaky flesh that takes on the sauce beautifully.

Steamed fish should be served immediately. A whole fish is ideal for a family meal. Featuring beloved Chinese tastes (CHINESE STYLE STIR-FRIED BEANS) or Malaysian flavours, also known as steamed fish with scallion and ginger sauce, it is truly mouthwatering.

Ingredients for Steamed Fish

For the fish 
1 large piece/400g kurau/seabass
1/2 inch ginger - sliced 

Ingredients for No-Cook Chili Sauce 
5 garlic cloves 
2 green chilies 
2 red chilies 
1 stalk coriander- roots removed 
1 stalk spring onion 
1 inch ginger 
Lime juice - as needed
Sugar - as needed 
Salt, to taste 
1/4 cup water

Blend these ingredients together

How to Make Steamed Fish

Steam the fish with ginger slices until cooked.

Drain the liquid, discard the ginger, and place the fish on a serving plate.

Pour the sauce atop. 

Optional: garnish with coriander leaves and spring onion. Add some sliced cucumber as well.