Name: Steamed Fish (Ikan Kukus)
Cuisine: Malaysian
Ingredients: Kaffir lime leaves 2, central stems removed and finely sliced; Red chillies 5, seeded and finely sliced; Garlic 2 cloves, peeled and finely sliced; Young ginger 1-cm (½-in) knob, peeled and finely sliced; Corn flour (cornstarch) ½ tsp; Lemongrass 1 stalk, finely sliced; Torch ginger bud 1, finely sliced; Sugar 1½ Tbsp; Salt to taste; Anchovy (ikan bilis) stock granules ½ tsp; Kalamansi lime juice 3–3½ Tbsp; Coriander leaves (cilantro) 1 sprig, chopped; Spring onion (scallion) 1, chopped; Corn flour (cornstarch) ¾ tsp; Snapper or sea bass 1, about 500 g (1 lb 1½ oz); Fish sauce 2 tsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Snapper or sea bass 1, about 500 g (1 lb 1½ oz

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Combine fish, fish sauce and corn flour in a greased serving dish and set aside to marinate for 10 minutes.
Combine the torch ginger bud, lemongrass, chillies, kaffir lime leaves, young ginger, garlic and seasoning ingredients. Pour over the fish and steam over rapidly boiling water for 5 minutes.
Garnish with coriander leaves and spring onion. Serve im

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