Another Thai-origin cuisine. The barramundi (siakap) is the common fish used in this dish. It has a mix of sweet and sour that will pump up your appetite. We have included a few recipe sifu links to guide you in making your first-ever “ikan stim limau“. They are none other than the esteemed Khairul Aming, Che Nom, and Abe Wea. Believe us, it is so easy to make that you’ll want to brush the fish’s teeth next!
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| Barramundi Steamed Fish in Lime and Garlic Sauce. Source: iCookAsia. |
Ingredients
- Barramundi (Siakap) fish – 1
- Lemongrass – 2 stalks
- Water – 1 big bowl
- Chicken stock cube / Home-made chicken stock – Half or 1 cube amount
- Garlic – 5 cloves, chopped in small pieces
- Lime (limau nipis) juice extract – 3 or more (depending on size), if the size is small, add on more
- Palm sugar or Thai palm sugar – 1 tablespoon, shredded
- Bird’s eye chili / Thai chili (cili padi) – 6 to 7, sliced in small cuts
- Coriander / Cilantro (ketumbar) – cut in small pieces
- Fish sauce – 1 to 2 tablespoons
How to Make
- Wash and clean the siakap. Make slash cuts on both sides of the fish.
- Lightly bruise the lemongrass and place it in the insides of the fish.
- Warm up the steamer, then steam the fish for 15 minutes or until it is cooked.
- While waiting, we can proceed to prepare the sauce/gravy. Firstly, warm up the water in a pan.
- Put the chicken stock cube or homemade chicken stock into the water. If you are using homemade chicken stock, you can reduce the amount of water. Cook until boiling point, then turn off the heat.
- Pour it into a bowl. Put the chopped garlic, lime juice extract, shredded palm sugar, bird’s eye chili, coriander/cilantro, and fish sauce. Stir well. Your sauce/gravy is done.
- Pour the sauce/gravy onto the steamed fish – and you’re done!
Videos
Want some more visual inspiration? Check out these Ikan Stim Limau video streams!
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