• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 sea bass (ikan siakap), cleaned
  • 1 tbsp oil
  • 200g minced chicken (or pork)
  • Ingredients (A)
  • 1 pickled leek, sliced
  • 2 pickled plums, mashed
  • 1 tsp shredded ginger
  • 3-4 slices galangal
  • 2 kaffir lime leaves, torn
  • 4-5 bird's eye chillies, smashed
  • 2 dried chillies, soaked
  • 2 coriander roots (root part only)
  • 350ml fresh chicken stock
  • Seasoning (B)
  • ½ tsp salt
  • 1 tsp sesame oil
  • Seasoning (C)
  • 1 tsp light soy sauce
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • ½ tsp sugar
  • Dash of monosodium glutamate
  • Garnishing
  • 1 stalk spring onion, cut into 5cm lengths
  • 1 red chilli, seeded and finely shredded

Instructions

  1. Make two diagonal slits on either side of the cleaned fish. Blanch the fish in boiling water for 10 seconds. Dish up and drain well. Place on a heatproof plate. Rub fish with seasoning (B). Steam over medium heat for 5-6 minutes.
  2. Heat oil in a wok and sauté minced chicken (or pork) until fragrant. Add fresh chicken stock and bring to a boil. Put in remaining ingredients (A) and simmer for 10-15 minutes. Add seasoning (C).
  3. Pour the hot soup, together with the stock ingredients, over the fish. Garnish and serve immediately.

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