Recipe of the day - Steamed Seabass with Sambal Udang…

Assalamualaikum and Salam Sejahtera to all…

Hi again people, I came across my old recipes buried in my old hard drive and since it’s still have picture and all the same ingredients, so I think it’s better for me to share it with you. This recipe was shown in RTB’s ‘Rampai pagi’ quite few times back few years ago and if any of those people in RTB reading this article, may be you should replay the program… ;)

This dish using fresh medium sized Seabass about 800gm weight, take only the fillet and don’t skinned it as the skin taste nice, the fish’s meat is way too tender and smooth in your throat. The bone you can use as fish stock, just boiled it with ‘maripoix’, once boiled, simmer for about 1 hour.

Sambal is one of Brunei’s favourite sauce, it could be made in many forms but never leave the key ingredient that is: chili and tamarind. In this dish, I used dried shrimp that was soaked in water for about 20 to 30 minutes before cooking, that is to make it softer. In this recipe, I let the sauce chuncky in ‘brunoise’ size because I like something to bite while eating, you can actually blend the sauce if you want it fine, its all up to you.

So… happy cooking…

Steamed Seabass with Sambal Udang…

The dish is garnished with fresh basil taken from my backyard… ;)

Ingredients:

Fish:
1 nos seabass (fillet)
2 nos lime (juice)
Salt and pepper

Sauce:
4 tbsp corn oil
3 nos shallots (chopped)
2 nos garlic (chopped)
1 nos onion (brunoise)
3 nos plum tomato (brunoise)
50gm spring onion/chives (sliced)
100gm dried prawn/shrimp (brunoise)
4 nos red pepper/chili (seeded)
70ml fish stock
30ml tamarind water
2 tbsp brown sugar
Salt and pepper.

Methods:

1. Heat up steamer.
2. Marinade fish with lime juice and salt pepper to taste, put fish into steamer (remember to put the skin part at the bottom). Steam for about 15 to 20 minute.
3. Heat up a sauce pan, once hot put in corn oil.
4. Sauté shallots, garlic and onion until golden brown color and then put in chili and dried prawn, stir. Cooked until ingredients soft.
5. Add in fish stock and tamarind water.
6. Put in brown sugar, salt and pepper to taste.
7. Put the cooked seabass in a plate and pour the sauce on it.
8. Ready to serve.

*maripoix is chunk cut for carrot, onion and celery.
*brunoise is small diced cut.

If you want the sauce spicy you should not be seeded the chili, or may be add some Thai’s chili in the dish according how hot do you want the dish to be.

Tips: Seabass could be replaced with red snapper or trout or may be dory, and if you can’t find dried shrimp, you can use shrimp paste.

Suggestion: You can eat this dish with plain rice or may be a typical egg fried rice. It is good to be served for family’s dinner.

Hope you guys enjoy and happy cooking…

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