4-5 pieces squeezed lime juice *this is actually according to your taste, aku belasah je
4 tablespoon nampla sauce or fish sauce
1-2 tablespoon brown sugar
1/2 cup daun ketumbar [cilantro?]
For the steam fish:
1 whole fish – siakap [barramundi] or any other mild flavoured fish.
1 whole serai [lemongrassed] bruised.
Before steaming the fish, it is wise to prepare the sauce first so that the mixture is sebati with each other. Mix everything except for the daun ketumbar.
And then the fish, make sure you scale the fish. This is important or else you will have a hard time enjoying it later. I didn’t so it myself, I asked the fishmonger to do it for me. And after that Swirly cleaned it again – pemalas gila aku kan. Haha
Make two diagonal, deep incisions on the thickest part of the fish on each side.
Stuffed the fish belly with the lemon grass.
Steam the fish. Make sure the water is boiling before you place the fish on the circular head and close the wok. Let it steam for about 8-10 minutes.
To check whether the fish is ready, poke a fork into the skin gently and see whether the isi senang tak bila ditarik. If it is, your fish is already fully cooked.
Bila the fish is ready, take it out from the wok [caution:extremely hot!]. Add the daun ketumbar into the sauce mixture and then pour them on the fish.
Initially, your fish will look boring but there should be some juice on the plate where you steam the fish. Don’t drain them away, let them mix with the sauce.