Ingredients A:

  • 1 medium-sized garoupa or Siakap (400-500g)
  • 4-5 bird’s eyes chilies (chili padi),smashed
  • 3 tbs chopped garlic
  • 2 pcs salted plum
  • 5 tbs lime juice
  • 1 tsp sugar or to taste
  • 3 tbs fish source
  • 1/2 cup chicken stock granules or water

Garnishing :

  • some chinese parsley leaves
  • some lime slices


  1. Scale and clean fish well. Make 2 slanting cuts on both sides of the fish.
  2. Steam fish on high heat for about 10-12 minutes. Discard excess liquid from the plate.
  3. Heat wok and add in 1/2 cup chiken granules or water and follow on all ingredients A. Cook for 2-3 minutes then pour the source over the fish. Garnish before serving.

(Jusco Pearl July 2007)

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