Kengsom Steamed Seabass Ninja Style

by | 20 Mar 2021

Ingredients
  • 1 seabass fish
  • 2 red chillies*
  • 5~15 birds~eyed chillies (adjust your spicy level) *
  • 4~5 shallots or 1 big red onion onion *
  • 4 cloves of garlic*
  • 1″ turmeric*
  • 10g belacan *
  • 400g water
  • 1/4 biji nenas cut to cubes
  • 4~5 sprigs of kangkung
  • 1 pieces lemongrass
  • 4~5 calamansi – squeezed for juice
  • 1 tsp salt
  • 1 tsp sugar
Instructions
  • Add in
  1. Blend ingredients labelled * with 100g of water. 15 sec speed 6~8
  2. Add lemongrass, salt, sugar, pineapple and another 300g water in the mixing bowl.
  3. Clean the fish then arrange on Varoma tray. Varoma 10min speed 1 reverse
  4. Then remove Varoma dish/tray. Put aside and
    transfer the steamed fish into an oval plate. Squeeze calamansi juice on top of the fish.
  5. Add water spinach, close lid and cook for another 1 minute 98c spoon speed reverse.
  6. Transfer gravy quickly onto the fish inside the plate to avoid overcooking of water spinach.
  7. Serve hot with white rice.

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