Recipe Description
This recipe is provided by Anchor Dairy.
This recipe is best with
Recipe Ingredient
- Herbed Butter:
- 27g Anchor Unsalted Butter
- 20g garlic, chopped
- 200g Anchor Unsalted Butter, soft
- 10g dill, chopped
- 15g light soy sauce
- Aromatics:
- 30g Anchor Unsalted Butter
- 20g cooking oil
- 15g garlic, sliced
- 25g ginger, julienne
- 30g lemongrass
- salt, a pinch
- Fish:
- 1nos siakap, whole (1.2 - 1.5kg)
- 500g clams
- 3g salt
- 1g pepper
- 50g cherry tomatoes, halved
- 1/2 nos chilli padi
- Garnish:
- coriander
- spring onion, julienne
- lime juice
- fish sauce
Instructions
- To prepare herbed butter:
- Cook chopped garlic with 27g of butter on medium heat until fragrant and golden brown, set aside to cool.
- Once fried garlic is cooled, mix everything together and set aside.
- To prepare aromatics:
- In a sauce pot, heat butter with cooking oil on medium heat, cook everything until fragrant and season with a pinch of salt, set aside.
- To steam fish:
- On a plate, season fish with some salt and pepper and add aromatics around the fish.
- Scatter cherry tomato and clams around the fish and place a tablespoon of herbed butter on the fish. Place it in a steamer and steam for 15mins or until cooked.
- Check the broth seasoning, adjust with lime juice and fish sauce if needed. Garnish with coriander and spring onion and serve, enjoy!
