Seared Fish With A Fresh Herb Topping

By The Weekly  

June 29, 2017

0 0 5 0

Kaffir lime leaves, torch ginger bud, chilli and shallots transform this simple fish dish into a delicious restaurant-style meal.

  • Yields: 2 Servings


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


1Prepare the herb topping. Finely slice the torch ginger, kaffir lime leaves, red chilli and shallots. Put aside.

2Prepare 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.

3Rub a little salt over the fish and rinse off. Dry with paper towel.

4Heat 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.

5Remove fish and put on a plate.

6Top with sliced fresh herbs.

7Serve immediately with a drizzle of light soya sauce and a squeeze of lime juice.

8If 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