| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 13g | 6g | 18g |
| sugars | fibre | protein | salt |
| 5g | 2g | 34g | 0.89g |
Why I Love Singaporean Steamed Fish with Curry Sauce
Steamed Fish with Curry Sauce, though not native to my Irish roots or New England upbringing, has managed to find a special place in my heart, and more importantly, in my kitchen. Unearthing the richness of Singaporean cuisine, I was inspired by globally-renowned chef Violet Oon who is acclaimed for her fusion of traditional Asian flavors. This recipe, with an intriguing blend of spice, tang, and creaminess, effortlessly enlivens the simple succulence of white fish.
A Unique Fusion of Flavors
Irish cooking, deeply rooted in hearty wholesome ingredients, bears a stark contrast to the intricacy of Asian cuisine. And yet, there is an undeniable appeal in the harmonious dance of ginger, garlic, and onions, sautéed together in a tablespoon of cooking oil. The result is a fragrant base that sets the tone for the curry sauce, introducing a depth of flavor before coconut milk sweetens the deal, while a concoction of curry and turmeric powders introduce a world of warmth and vibrancy. The sauce, further flavored with fish sauce, sugar, and lime juice, beautifully pairs with the delicate white fish fillets, transforming them into a masterpiece.
Perfect Complementary Dishes
Complementing Steamed Fish with Curry Sauce with a side of jasmine rice helps strike a perfect balance, as the lightness of the rice offsets the curry’s richness. You could also serve it alongside a crisp, light salad to add a refreshing contrast. If you’re feeling particularly adventurous, pairing it with Singaporean-style rice noodles, packed with slender strands of vermicelli, peppers, and scrambled eggs, makes for an excellent East-meets-West dinner option.
From my kitchen in Boston, through countless shared suppers with my beautiful Laura and even the occasional taste test from our baby boy, this Singaporean delight, Steamed Fish with Curry Sauce, is a testament to the rich cultural tapestry that the world of food can offer. One need not discount the unfamiliar, for it is often in daring culinary exploration that we discover our most cherished dishes. It brings me endless joy to share this recipe with you and I hope it brings the same warmth and love to your table as it has mine.
What You’ll Need
- 2 lbs White fish fillets
- 1 cup of coconut milk
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- 1 tablespoon of ginger, minced
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- Fresh coriander leaves for garnish
- 2 red chili peppers, sliced
- 1 tablespoon of cooking oil
Method
Step One
Heat the cooking oil in a deep skillet or pot over medium-high heat. Once the oil is hot, add the minced garlic, chopped onion, and minced ginger. Sauté everything together for about 2-3 minutes, until the onion becomes tender and the mixture is fragrant.
Step Two
Stir in the curry powder and turmeric powder. Ensure to mix well to allow the spices to cook slightly and release their flavour. Continue cooking for about 1 minute.
Step Three
Pour in the coconut milk slowly, stirring continuously to combine with the cooked spice mixture and form a smooth, creamy sauce. Keep cooking for another 2-3 minutes, remembering to stir frequently to prevent the sauce from burning.
Step Four
Lower the heat to medium and add in the fish sauce, sugar, and lime juice. Stir well to incorporate, then, place the fish fillets into the sauce. Cover the skillet and let the fish simmer gently for about 10-15 minutes, or until the fish is cooked through and the sauce has slightly reduced.
Step Five
Once the fish is cooked, remove from heat. Garnish with fresh coriander leaves and sliced red chili peppers.
Step Six
Serve the Steamed Fish with Curry Sauce hot, ideally over steamed rice for a complete, flavorful meal.
