STEAM SEABASS WITH GINGER TORCH FLOWER / SIAKAP KUKUS BUNGA KANTAN

When come to steam fish I always prefer something sourish and Thai Style has always been my favourite. In this recipe I added some ginger torch flower to enhance the aroma of the dish. You can also add some "asam boi" if you want more impact on the sourish part.This dish is great with steam rice, omelete and some vegetables.

Steam Seabass With Ginger Torch Flower

1 fresh seabass or any whole fish kerapu or trout

1 freshginger torch flower thinly slice

7 bird's eye chili thinly slice

2 stalks of lemon grass thinly slice

1 inch of galangal (Malay: lengkuas)

6 cloves garlic thinly slice

2" ginger thinly slice

3 kaffir leaves

Juice of 2 lime

 tbsp fish stock

About 1 cup water

1 tbsp of raw sugar 

Green onions, chopped

extra lime for garnishing

salt to taste 

1. Clean the fish and then pat dry with paper towels. Make diagonal slashes (almost to the bone) inches apart on both sides of fish.
2. Rub salt onto the fish and the insides of the fish. (This is my preferred method so that the fish is seasoned evenly)
3. Set fish on a heat-proof plate. Please make sure the plate can fit into your wok. Mix the water, lime juice, fish sauce and sugar in a bowl.
4. Stuff slice ingredients into the fish and scatter them all over the surface of the fish.
5. Pour the sauce mixture.
6. Finally, add the other half of the chopped green onions and garnish with slices of lime on top.
7. Fill wok with about 2 inches of water. When it comes to a full boil, set the plate on rack set in the wok. Cover tightly.

Kalau bab ikan kukus ini saya memang suka yang masam-masam sedikit. Biasanya ala Thai. Resipi ini boleh didapati dikebanyakan restuarant Thai tapi untuk kali ini saya masukkan sedikit hirisan bunga kantan. Dan bagi yang sukakan yang lebih masam bolehlah masukkan asam boi. Cukup mantap dengan nasi panas, telur dadar dan sayur goreng.

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