Nyonya Asam Steamed Fish

Name: Nyonya Asam Steamed Fish
Total time: 45 min
Yield: 2 servings
Cuisine: malay
Ingredients: 400 g Red Snapper (Ang Zho); 2 slice Ginger (for steaming); 1 stalk Lemongrass (for steaming); 6 pcs Red Chili; 3 pcs Chili Padi; 1 small piece Galangal; 1 small piece Turmeric; 1 large Red Onion; 1 stalk Lemongrass (for paste); 4 pcs Shallots; 0.5 cup Cooking Oil; 0.5 tsp Salt; 0.5 tsp MSG; 5 tsp Sugar; 2 tsp Asam Paste (Tamarind Paste); 1 tbsp Fish Sauce; 100 g Long Beans; 1 medium Eggplant; 0.75 cup Water

A flavorful Nyonya-style steamed fish dish with a tangy, spicy, and aromatic tamarind-based sauce, served with fried vegetables.

45 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

450

Calories

40g

Protein

25g

Carbs

20g

Fat

Scale recipe

2 servings

Original recipe

Ingredients19 items

Produce

🫚Ginger (for steaming)2 slice

🌿Lemongrass (for steaming)1 stalk

🌶️Red Chili6 pcs

🌶️Chili Padi3 pcs

🫚Galangal1 small piece

🧡Turmeric1 small piece

🧅Red Onion1 large

🌿Lemongrass (for paste)1 stalk

🧅Shallots4 pcs

🫛Long Beans100 g

🍆Eggplant1 medium

Seafood

🐟Red Snapper (Ang Zho)400 g

Pantry

🌻Cooking Oil½ cup

🍚Sugar5 tsp

🫙Asam Paste (Tamarind Paste)2 tsp

🍶Fish Sauce1 tbsp

💧Water¾ cup

Spices

🧂Salt½ tsp

🍚MSG½ tsp

Instructions

1
Clean and butterfly the red snapper. Make two diagonal cuts on each side of the fish. Place two slices of ginger and one stalk of lemongrass inside the fish cavity.
2
Deseed the red chilies and chili padi. Roughly chop the red chilies, chili padi, galangal, turmeric, red onion, and lemongrass (for paste).
3
Transfer the chopped red chilies, chili padi, galangal, turmeric, red onion, and lemongrass into a blender. Add 1/4 cup of water and blend until a smooth paste is formed.
4
Thinly slice the shallots.
5
Heat 1/2 cup of cooking oil in a pan over medium heat. Add the sliced shallots and fry until fragrant and golden brown.
6
Add the blended chili paste to the pan with the fried shallots. Cook on low heat, stirring occasionally, until the water evaporates and the oil separates from the paste (about 5-7 minutes).
7
Season the chili paste with 1/2 teaspoon of salt, 1/2 teaspoon of MSG, 5 teaspoons of sugar, and 2 teaspoons of asam paste. Stir well to combine and cook for another 2-3 minutes until the flavors meld. Set aside.
8
Cut the long beans into 2-inch segments and the eggplant into wedges.
9
In the same pan with oil, deep-fry the eggplant wedges until golden brown. Remove and drain excess oil. Then, deep-fry the long beans until slightly wrinkled. Remove and drain excess oil.
10
Lightly brush the fish with a little cooking oil to prevent sticking. Place the fish in a heatproof dish.
11
Bring water to a boil in a steamer. Place the dish with the fish into the steamer. Cover and steam on high heat for 8-10 minutes, or until the fish is cooked through (check by piercing the thickest part with a chopstick).
12
Once the fish is cooked, carefully remove it from the steamer and drain any excess liquid from the dish.
13
Reheat about half of the prepared asam paste in a clean pan. Add 1/2 cup of water and bring to a boil. Taste and adjust seasoning with fish sauce (1 tbsp) and sugar if needed.
14
Add the fried eggplant and long beans to the hot asam sauce. Stir to coat the vegetables.
15
Pour the hot asam sauce with vegetables generously over the steamed fish. Serve immediately with rice.

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