Everyday the same menu, the same food-: of course fast food! Last Saturday, I didn’t know what got into me but I somehow decided to buy fish…SIAKAP to be exact. For those who doesn’t know what SIAKAP looks like, do refer to attached image below.
Steamed Siakap With Chilli Padi
1 medium sized Siakap/ Tilapia [which ever you feel like having]
Salt & sugar [to taste]
Ginger slices [julienne]
3 cloves of garlic [julienne]
A handful of coriander leave [roughly chopped]
12 chilli padi [you can add more if you want it to be more spicy!]
To make the sauce-you need:
3 tablespoon nampla sauce/fish sauce
1-2 of lime juice
2 tablespoon vegetable oil
Sesame oil [to taste]
First of all, if you don’t fancy the fishy smell, wash it off with tamarind juice. Then gently score the fish across on both sides allowing it to be cooked thoroughly while steaming. Insert or stuffed the scored area and also inside the head/stomach with garlic and ginger.
If you don’t have an electric steamer or large bamboo steamers like the one used to cook dimsum, you may do it the old fashioned way, stove top with a large wok with lid. Double-boiling method if you know what I mean. But if you’re lazy like I am, you can just boil 3 cups of water in a wok and bring it to boiling point. Then carefully slid in the fish.
Immediately add salt to the water and mix all the ingredients together [lime juice, coriander leaves, chilli padi, nampla sauce]. Usually my measurements are approximate whenever I cook, so, feel free to adjust to your taste and tweak the combination as you please.
Before serving, lightly sautee garlic and ginger strips. Pour it onto the fish and add a few drops of sesame oil. You will instantly hear the fish sizzle–
— SERVE IMMEDIATELY!
[courtesy of Google image]