Spicy Steamed Fish


  • 500g red snapper fillet
  • 3 banana leaves

Spicy Paste Ingredients

  • 6 shallots, peeled
  • 4pcs garlic, peeled
  • 10g ginger, peeled
  • 25g galangal, peeled
  • 2 stalks lemongrass, sliced
  • 10g belacan, roasted

Herb Mixture

  • 10g laksa leaves
  • 10g mint leaves
  • 10g turmeric leaves
  • 10g coriander leaves

Sauce Ingredient

  • 250ml Kara UHT Coconut Cream
  • 3 tbsp fish curry powder
  • 10 chilli padi
  • 10g chilli powder


  1. Blend spicy paste ingredients in a blender until smooth and set aside.
  2. Heat oil in a pan and fry spicy paste over medium-low heat until fragrant and lightly browned.
  3. Add all sauce ingredients and stir to mix well, then add shredded herbs and continue cooking until oil separates to form a layer on top. Remove from heat.
  4. Place fish on each banana leaf. Coat fish with paste before steaming for about 15 minutes until cooked. Garnish with herbs.

Serving portions: 2 persons

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