Steamed Sea-Bass With Sambal Tuna & Tom Yum Paste

Steamed Sea Bass With Sambal Tuna & Tom Yum Paste

1 medium sea bass – cleaned and butterfry (asked the fishmonger t0 do it )
3 shallots – sliced
1 clove garlic – sliced
2 stalks lemongrass – sliced
1 stalk lemongrass – bruised
3 slices galangal
5 green chilli padi – bruised
2 tomato- quartered
1/2 pineapple – sliced
3 pieces kaffir leaves
5 pieces sliced old ginger
A cup of mint leaves

Seasoning sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tsp corn flour

Sauce Ingredients
100 g tom yum paste (lumlum organic tom yum paste)
2 tbsp sambal tuna (refer to home-made category)
1 tbsp sugar
1 tsp fish sauce
Salt to taste
Juice of 1 lemon
250-300 ml water

1) Marinate fish with seasoning ingredients for 20 minutes. Place on a heat-proof plate, place the ginger on the fish and steam over rapidly boiling water for 15 minutes or just cook.
2) Meanwhile heat oil in a wok and saute shallots, garlic, lemongrass, kaffir leaves and galangal till aromatic. Add tom yum paste & sambal tuna and saute for 2 minutes over low heat.
3) Add green chilli padi, bruised lemongrass, pineapple, tomatoes, lemon juice and water. Bring to a boil and simmer over low heat for 3 minutes. Season with sugar, fish sauce (adjust to your prefer taste). Add more water if the gravy is too thick.(Add salt when needed)
4) Remove ginger and pour away the excess water from the steamed fish. Pour the simmering hot gravy over the fish and top with mint leaves.
5) Serve hot with rice or scalded bee hoon.

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