Malaysian-style Steamed Fish with Fragrant Spices

Ingredients

In this Malaysian adaptation of Hiecht mat Kraiderzooss, we replace the traditional European herbs and spices with Malaysian flavors. Lemongrass, ginger, and chili are used to infuse the fish with a distinct Southeast Asian taste. Additionally, the sauce is made with lime juice and soy sauce, adding a tangy and umami element to the dish. We alse have the original recipe for Hiecht mat Kraiderzooss, so you can check it out.

• 1 whole sea bass (about 1 kg / 2.2 lbs) 1 whole sea bass (about 1 kg / 2.2 lbs)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) ginger, sliced 3 cm (1.2 inches) ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Clean the sea bass thoroughly and pat dry with paper towels.
2. 2.
   Make three diagonal cuts on each side of the fish.
3. 3.
   In a bowl, combine the lemongrass, ginger, garlic, red chilies, soy sauce, lime juice, vegetable oil, and a pinch of salt.
4. 4.
   Rub the marinade all over the fish, making sure to get it into the cuts.
5. 5.
   Place the fish on a heatproof dish and steam over high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   While the fish is steaming, prepare the sauce by mixing together soy sauce, lime juice, and sliced red chilies.
7. 7.
   Once the fish is cooked, remove it from the steamer and pour the sauce over the fish.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife before using.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before slicing.
• Red chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• Make sure the fish is fresh for the best flavor and texture.
• Steaming the fish preserves its natural moisture and delicate taste.
• Serve the dish with steamed rice to complement the flavors.
• Customize the spiciness of the dish by adjusting the amount of chili used.
• Garnish with fresh cilantro for added freshness.

Serving advice

Serve the Malaysian-style Steamed Fish with Fragrant Spices as a main course, accompanied by steamed rice and a side of stir-fried vegetables. The tangy and spicy sauce adds an extra kick to the dish, so make sure to pour it over the fish before serving.

Presentation advice

Place the steamed fish on a large serving platter and garnish it with fresh cilantro. The vibrant colors of the dish will make it visually appealing. Serve the sauce in a small bowl on the side for guests to drizzle over their portions.