Kaffir lime leaves, torch ginger bud, chilli and shallots transform this simple fish dish into a delicious restaurant-style meal.
- 1 torch ginger bud (bunga kantan), sliced finely
- 4 kaffir lime leaves, finely shredded
- 2 to 3 red chillies, sliced finely
- 3 to 4 shallots or small red onions, peeled and sliced finely
- 2 pieces boneless saba or snapper fillets (100 g each)
- 1 tsp light soya sauce, or to taste
- Juice from half a green lime
Prepare the herb topping. Finely slice the torch ginger, kaffir lime leaves, red chilli and shallots. Put aside.
Prepare the fish. If buying a whole fish, choose one with firm, shiny skin and pink gills. If buying fish steak, choose one with firm, translucent flesh.
Rub a little salt over the fish and rinse off. Dry with paper towel.
Heat a frying pan with a small amount of vegetable oil. When hot, sear the fish lightly, pressing down with a spatula one side at a time.
Remove fish and put on a plate.
Top with sliced fresh herbs.
Serve immediately with a drizzle of light soya sauce and a squeeze of lime juice.
If you want to add cooked vegetables, just wilt them in the already heated pan and serve with a bit of soya sauce.
Chef’s Tip: You can serve this seared fish with a small mound of brown rice and some greens, steamed or left raw as a salad.
Recipe: Sylvia Tan / Photo: Ng Sor Luan / The Straits Times