Description

Ingredients

Nyonya Sauce

• 5 fresh red chillies, deseeded
• 150 g tomatoes, cut in wedges
• 100 g shallots (approx 8 shallots)
• 5 garlic cloves
• 3 stalks fresh lemongrass, white part only
• 2 stalks torch ginger flowers (bunga kantan), buds only
• 12 bird’s eye chillies (chilli padi)
• 50 g cooking oil
• 20 kesum leaves
• 3 – 5 tbsp tamarind paste
• 6 tbsp water
• 1 tbsp sugar
• 1 tsp shrimp paste (belacan), toasted
• 1 tsp salt 3 tbsp lime juice

Steamed Fish

• •800 g water (not supplied)
• 400g-600g sea bass (siakap)
• 50 g ladies’ fingers (okra) (approx 5 ladies‘ fingers), cut in pieces (2 cm)
• 100 g brown onions, cut in wedges
• 100 g tomatoes, cut in wedges
• 1 spring fresh coriander, leaves only, to garnish (not supplied)

Preparations

Nyonya Sauce

1. Place red chillies, tomatoes, shallots, garlic cloves, lemongrass, ginger flowers, bird’s eye chillies and cooking oil in mixing bowl, blend 20 sec/speed 10. Scrape down sides of mixing bowl with spatula.
2. Add kesum leaves, sauté 8 min/120°C/speed . Meanwhile, mix tamarind paste and water in a small bowl. Deseed and set aside.
3. Add tamarind-water mixture, sugar, shrimp paste, salt and lime juice, cook 5 min/100°C/speed 2. Transfer to a bowl and set aside. Clean mixing bowl.
   

Steamed Fish

1. Place water in mixing bowl, place Varoma dish into position, insert a steaming tray (Ø 20 cm), weigh in fish, ladies‘ finger, onions and tomatoes. Drizzle with reserved Nyonya sauce. Close Varoma lid and steam 18 min/Varoma/speed 2. Check if fish is cooked evenly, prolong cooking time if needed. Remove Varoma. Carefully open Varoma lid, garnish with coriander leaves and serve hot.