Cooking Nyonya dishes is labor-extensive, involves delicate preparation and requires mingling of a variety of spices which is pounded into a very specific texture. Nyonya cuisine evolved from the inter marriages of the Straits Chinese and the local Malay traders. It is a perfect amalgamation of spices used by the Malay or Indonesian community such as pungent roots, aromatic leaves and sometimes together with candle nuts, shallots, shrimps paste, chilies, tamarind juice and coconut milk. But it all well-worth the effort as the finished dish proved. Nyonya style steamed sea bass transformed into delectable melt-in-your-mouth morsels, smothered in the bath of sourish, spicy and tangy spices. The subtle selection of ingredients give it a wow factor that make you want to savor every mouthful.
If you are looking for easy delightful Chinese-Malay fusion to satisfy your spicy and sour cravings, you might want to try the recipe below. Lay your hand on this delicate recipe of the Straits settlement.
Ingredients:
1 sea bass (about 700g), cleaned
2 tablespoon onion, shredded
2 tablespoon coriander leaves, chopped
Spices:
2 stalks lemongrass, chopped finely
3 tablespoon ginger flower, chopped
1 tablespoon bird's eye chilies
4 tablespoon squeezed lime juice
Seasoning:
1 tablespoon sugar
2 tablespoon fish sauce
dash of pepper
Method:
1. Combine all the spices and seasoning, pour over the cleaned sea bass.
2. Steam at high heat in a wok with boiling water for 10-12 minutes until the fish is cooked. Then remove the fish from wok.
3. Sprinkle shredded onion and coriander leaves on top of the steamed fish and serve hot with fluffy rice.
