RWB Aromatic Steamed Snapper with Tangy Malay Spice Paste

Prepare to embark on a culinary journey that tantalizes the senses and celebrates the rich heritage of Malaysian flavors! This gourmet steamed fish recipe masterfully blends five exquisite Rempah Warisan Bernam spices – the robust Fish Curry Powder, vibrant Turmeric Pure, fiery Pure Chilli Powder, fragrant Coriander Powder, and earthy Cumin Powder. The synergy of these spices creates a complex, aromatic paste that infuses the delicate fish with layers of warmth, tang, and a captivating fragrance. Each bite is a harmonious dance of spicy, sour, and savory notes, promising an unforgettable dining experience that truly showcases the depth and quality of Rempah Warisan Bernam's finest.

RWB Aromatic Steamed Snapper with Tangy Malay Spice Paste

Yields: 4 servings Prep time: 20 minutes Cook time: 20-25 minutes

Ingredients:

For the Fish:

• 1 whole Snapper or Sea Bass (about 800g - 1kg), scaled and gutted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2-3 stalks lemongrass, lightly bruised and cut into 3-inch pieces (for steaming)
• A few slices of ginger (for steaming)

For the Tangy Malay Spice Paste (Rempah):

• 5-6 large shallots (about 1 cup), peeled
• 4-5 cloves garlic, peeled
• 2-inch piece fresh ginger, peeled
• 1-inch piece galangal, peeled (optional, but recommended for deeper flavor)
• 2-3 red chilies (deseeded for less heat, or left whole for more), or to taste
• 2 stalks lemongrass, white part only, thinly sliced
• 3 tablespoons Rempah Warisan Bernam Fish Curry Powder
• 1 tablespoon Rempah Warisan Bernam Turmeric Pure
• 1.5 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to desired heat)
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder
• 4 tablespoons cooking oil
• 3 tablespoons tamarind paste, mixed with 1/2 cup warm water, strained to make tamarind juice
• 1 teaspoon salt, or to taste
• 1 tablespoon palm sugar or brown sugar, or to taste
• 1/4 cup water or fish stock (if needed to loosen paste)

For Garnish:

• Fresh cilantro, roughly chopped
• Spring onions, sliced thinly
• Fresh red chilies, julienned
• Lime wedges

Instructions:

1. Prepare the Fish:

   • Rinse the whole fish thoroughly under cold water and pat completely dry with paper towels.
   • Make 2-3 deep diagonal slashes on both sides of the fish (this helps the marinade penetrate and ensures even cooking).
   • Season the fish lightly inside and out with salt and black pepper. Set aside.

2. Prepare the Spice Paste (Rempah):

   • In a food processor or blender, combine the shallots, garlic, ginger, galangal (if using), red chilies, and sliced lemongrass. Add a tablespoon of water if needed to help it blend. Process until a smooth, fine paste is formed.
   • In a medium bowl, combine the blended fresh aromatics with the Rempah Warisan Bernam Fish Curry Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder. Mix well to form a thick, aromatic spice mixture.

3. Cook the Rempah:

   • Heat the 4 tablespoons of cooking oil in a large wok or pan over medium-low heat.
   • Add the spice mixture to the hot oil. Sauté gently, stirring constantly, for 10-15 minutes, or until the paste darkens, becomes very fragrant, and the oil separates from the paste. This step is crucial for developing the depth of flavor.
   • Pour in the strained tamarind juice, salt, and palm sugar. Stir well and bring to a gentle simmer. Continue cooking for another 3-5 minutes, allowing the sauce to thicken slightly. If the paste is too thick, add 1/4 cup of water or fish stock to achieve a thick, spreadable consistency. Taste and adjust seasoning if necessary.

4. Steam the Fish:

   • Prepare your steamer: Bring water to a boil in the bottom of your steamer.
   • Line a heatproof plate or steaming tray with the bruised lemongrass stalks and ginger slices. This adds extra aroma to the fish.
   • Carefully place the seasoned fish on top of the lemongrass and ginger.
   • Generously spread the prepared Tangy Malay Spice Paste evenly over the entire surface of the fish, ensuring it gets into the slashes and the cavity.
   • Carefully place the plate with the fish into the preheated steamer.
   • Cover tightly and steam for 20-25 minutes, or until the fish is opaque and cooked through. The exact steaming time will depend on the thickness of your fish.

5. Serve:

   • Carefully remove the steamed fish from the steamer.
   • Garnish generously with fresh cilantro, sliced spring onions, and julienned red chilies.
   • Serve immediately with steamed white rice and fresh lime wedges for an extra burst of tanginess. Enjoy this truly gourmet Malaysian delight!

This recipe features our heritage collection:

Fish Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder