These were two of the haul brought home by my hub from his fishing trip.
I picked on these two because I like my fish to be of a certain size, no bigger than 14 inches or 36 cm.
First I prepare the sauce which would be poured over the fish after steaming.
Then I use the microwave to 'steam' the fish plain. After which I discard whatever juices that come from the fish. This tip was given to me by my brother-in-law. According to him, it is to lessen the fishy flavour which I discovered it to be true. Since then I've always applied this method when steaming fish.
Pour the heated sauce over the fish and then garnish.
The Sauce: (can be made in bulk and store in air-tight container in freezer)
6 or more cloves garlic
8 small onions/shallots
1 tablespoon soya bean paste/taucheo
5 or more fresh red chillies (depends on preference for spiciness)
lemon juice from 2 lemons
1/2 cup thick tamarind/assam water
sugar & salt to taste
corn flour mixed with a little water (to thicken gravy slightly)
Chopped ginger, garlic, onions and chillies finely but not to paste-like.
Heat enough oil, and saute chopped ingredients and soya bean paste till fragrant.
Add tamarind water and lemon juice.
Add salt and sugar to taste.
Add cornflour and stir and let boil for a while. Remove and pour over cooked fish.
Making this sauce is up to personal taste. I like to be able to taste the ginger and garlic, the gravy to be sweet and salty yet tangy.
If you find the sauce too thick, simply add a little water to dilute.
Snappy Red Snapper!