Steamed Fish In Hot Chili Sauce
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole fish (about 500 g ) pomfret, sea perch or other firm fleshed non-oily fish 1 tsp. tamarind salt 1 salam leaf 1 stalk lemon grass, bruised 30 basil leaves Banana leaves or substitute foil Spice-Paste :100 g ground red chili 10 shallots 2 cloves garlic 8 candlenuts 2 cm fresh ginger 3 tomatoes 1 tsp. sugar
Clean and scale the fish. Make several incisions on each side of the fish. Rub the fish with the tamarind and salt. Let it stand for 30 minutes to allow the flavors to be absorbed.
Mix the spice-paste with the salam leaf, lemon grass and the basil leaves. Add salt to taste.
Coat fish generously with the spice mixture. Wrap in banana leaves and secure the ends.
Steam until done, approximately 60 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user DRKANIA.
Mix the spice-paste with the salam leaf, lemon grass and the basil leaves. Add salt to taste.
Coat fish generously with the spice mixture. Wrap in banana leaves and secure the ends.
Steam until done, approximately 60 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user DRKANIA.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 1.5 g
- Cholesterol: 143.8 mg
- Sodium: 98.8 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 31.1 g
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