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.

Sambal Hae Bee With Ayam Brand’s Chili Tuna Light

Sambal Hae Bee With Ayam Chili Tuna Light
Sambal Tuna.jpg
2 cans Ayam Brand Chili Tuna Light (drained the oil)
3 tbsps dried shrimp – pan fry and pounded coarsely
1 stalk lemon grass – bruised
Salt, sugar to taste
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 pieces kaffir leaves

Blended Ingredients
20 dried chillies – soaked till soft and cut
7 shallots
5 cloves garlic
2 stalks lemon grass
1 inch galangal
1 inch turmeric
1/2 inch ginger
4 pieces candle nut
6 chili padi (add more if you want spicy)
1 tsp oil
50 ml water
1 inch toasted belacan

1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates. Add tamarind juice, kaffir leaves, pounded shrimp, sugar and stir to mix evenly and cook over low heat till the colour changes a bit darker.
2) Add chili tuna light and stir in slowly to well mixed with the paste. Taste accordingly and add salt if needed.
3) Serve as a spread on bread or make sandwich, etc.