Steamed Fish In Hot Chili Sauce (Ikan Kukus Bumbu Cabai) Recipe
Servings: 3
Ingredients
- 1 whl fish (abt 1 1/4 lbs) pomfret, sea perch,
- Â Â or possibly other hard fleshed non-oily fish
- 1 tsp tamarind
- Â Â Salt to taste
- 1 x salam leaf
- 1 x lemongrass stalk bruised
- 30 x basil leaves
- Â Â Banana leaves or possibly substitute foil
- 1/4 lb grnd red chili
- 10 x shallots
- 2 x garlic cloves
- 8 x candlenuts
- 3/4 x inch fresh ginger
- 3 x tomatoes
- 1 tsp sugar
Directions
- 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 min to allow the flavors to be absorbed.
- Mix the spice-paste with the salam leaf, lemon grass and the basil leaves. Add in salt to taste. Coat fish generously with the spice mix. Wrap in banana leaves and secure the ends.
- Steam till done, approximately 60 min.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 3 servings | |
| Calories 121 | |
| Calories from Fat 26 | 21% |
| Total Fat 2.93g | 4% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 221mg | 9% |
| Potassium 641mg | 18% |
| Total Carbs 18.74g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.45g | 6% |
| Protein 7.31g | 12% |
