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Perghh...Ikan siakap stim bhaiii..rugi lah siapa tak makan resepi ala-ala thai ni..dengan aroma bau limau dan rasa ikan siakap yang fresh memang padu lah..resepi ni pun boleh diamalkan waktu korang on diet tau..

Resepi Ikan Siakap Stim Ala Thai | Thai-Style Steamed Sea Bass Recipe

//Bahasa Melayu
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Resepi Siakap Stim Limau

Bahan-bahan

1 ekor ikan siakap

2 batang serai (diketuk)

2 sk garam

1/4 potongan nenas (dipotong segitiga)

1 labu bawang putih

7 biji cili padi

5 biji limau nipis (diperah)

2 sb gula kabung Thai

1 cwn air panas

1 sb sos ikan

Daun sup

Aluminium foil

Nota:
1. Kalau kurang masin, tambah lagi sos ikan. Kalau kurang manis, tambah lagi gula kabung Thai.

2. Untuk tahu ikan kukus dah masak atau belum, tolak isi ikan dekat bahagian tulang yang dikelar tadi dengan menggunakan garfu. Jika isi mudah tertanggal daripada tulang, maksudnya ikan dah betul-betul masak.


Cara memasak

1. IKAN SIAKAP: Bersihkan ikan dan lumurkan dengan garam.

2. Letakkan ikan atas aluminium foil dan kelar ikan supaya ikan cepat masak.

3. Masukkan serai ke dalam perut ikan. Kemudian, balut ikan dengan aluminium foil. Biarkan terbuka sedikit untuk mempercepatkan proses mengukus.

4. Panaskan periuk kukus, kukus ikan selama lebih kurang 10 minit. Kemudian, masukkan nenas. Tutup periuk dan biarkan selama 5 minit atau sehingga ikan masak.

5. KUAH: Potong limau nipis untuk mendapatkan perahan jus limau.

6. Kemudian, kisar bawang putih dan cili padi tanpa air hingga lumat.

7. Hiriskan daun sup.

8. Campurkan gula kabung Thai bersama air panas. Kacau sehingga larut.

9. Kemudian, campurkan bahan kisar, perahan jus limau, daun sup dan sos ikan bersama.

10. Tuang kuah ke atas ikan yang sudah dikukus tadi.

11. Hiaskan dengan hirisan daun sup. Sedia untuk dihidangkan.


//English
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Steamed Lime Sea Bass Recipe

Ingredients 

1 sea bass

2 stalks of lemongrass (bruised)

2 tsp of salt

1/4 piece lengthwise of pineapple (cut into triangles)

1 garlic bulb

7 bird's eyes chilies

5 key limes (squeezed)

2 tbsp of Thai palm sugar

1 cup of hot water

1 tbsp of fish sauce

Leaf celery

Aluminium foil

Note:
1. If less salty, add more fish sauce. If less sweet, add more Thai palm sugar.

2. If you want to know if the steamed fish is cooked or not, push the fish fillet near the part of the bone that was cut earlier using a fork. If the contents are easily detached from the bones, it means fish are properly cooked.


Cooking methods

1. SEA BASS: Clean the fish and smear with salt.

2. Place the fish on aluminium foil and scoring the fish to make it cook faster.

3. Stuff lemongrass inside the cavity of fish. Then, wrap the fish with aluminium foil. Leave it slightly open to speed up the steaming process.

4. Heat a steamer, steam the fish for about 10 minutes. Then, add in pineapples. Close the lid and let it cook for 5 minutes or until fish is fully cooked.

5. GRAVY: Cut key limes and squeeze to get the juice.

6. Then, grind garlic and chilies without water until pulverized.

7. Slice leaf celery.

8. Mix Thai palm sugar with hot water. Stir until dissolved. 

9. Then, mix grinded ingredients, lime juice, leaf celery, and fish sauce altogether.

10. Pour gravy over the steamed fish.

11. Garnish with sliced leaf celery. Ready to serve.


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