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Tom Yam Style Steamed Siakap October 13, 2006

Posted by Angeleyes in Fish, Halal, Seafood, Simple Steaming.
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We normally see the small siakap fish sold at the market but not those really big type which were from deep sea. Last year, we went to dine at one of the restaurant near by our house and was introduced to this deep sea siakap fillet which was really big and juicy. So, we went around hunting for this fish in the wet markets around our area and was lucky we found them!

I will usually make simple steaming with just ginger and chillies but as I like hot and sour stuff so went on to try this tom yum style instead. The siakap fillets goes well with this style too….

steamfish.JPG

Recipe:

  • 2 pcs Siakap fillets
  • 2cm Lengkuas (blue ginger)
  • 1 stick Lemongrass
  • Kaffir lime leaves (use the young sprouted leaves)
  • 4 cloves Garlic (chopped)
  • 2-3 Chili padi (if you preffer hot stuff…put more!)
  • 2pcs Kaffir lime or normal lime juice
  • Light soy sauce

Method:

  1. Cut/chop all the ingredients and sprinkle on the fish fillets, a few dash of light soy sauce, all the lime juice and add a little water and steam! It is that easy! 🙂
  2. Remember to check the fish before serving.

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Comments»

1. jazzmint - November 18, 2006

ah kekeke…i tried this few days back without the kaffir leave and lemongrass..hubby loves it LOL

2. Angeleyes - November 24, 2006

jazz, some people don’t like the smell of kaffir leaves and lemongrass so can op those out but then it won’t be authentic Thai if without these stuff!

3. restaurant halal paris - October 17, 2012

Great post. I was checking constantly this blog and I am impressed!
Very helpful info particularly the last part 🙂 I care for such information a lot.
I was seeking this certain information for a very long time.
Thank you and good luck.


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