Nyonya Steamed Fish

Nyonya sauce

• 5 fresh red chillies, deseeded
• 150 g tomatoes, cut in wedges
• 100 g shallots (approx 8 shallots)
• 5 garlic cloves
• 3 stalks fresh lemongrass, white part only
• 2 stalks torch ginger flowers (bunga kantan), buds only
• 12 bird's eye chillies (chilli padi)
• 50 g cooking oil
• 20 kesum leaves
• 3 - 5 tbsp tamarind paste
• 6 tbsp water
• 1 tbsp sugar
• 1 tsp shrimp paste (belacan), toasted
• 1 tsp salt
• 3 tbsp lime juice

Steamed fish

• 800 g water
• 800 g pomfret fish (1 whole fish), gutted and descaled, scored (see tips)
• 50 g ladies' fingers (okra) (approx 5 ladies‘ fingers), cut in pieces (2 cm)
• 100 g brown onions, cut in wedges
• 100 g tomatoes, cut in wedges
• 1 sprig fresh coriander, leaves only, to garnish