Nyonya Whole Seabass Curry with Pineapple and Long Beans is a vibrant and flavorful dish that showcases the richness of Nyonya cuisine. Nyonya cuisine is a testament to the cultural diversity and culinary richness of the Straits Settlements. It continues to be enjoyed and celebrated today, both in the region and around the world.
® This is a RAS signature Recipe©
♦Prep time:20min ♦Cook time:30min ♦Yield:4Servings.
A detailed introduction, information on Nyonya cuisine and related links are available on the
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Nyonya Whole Seabass Curry with Pineapple and Long Beans
Description
Nyonya Whole Seabass Curry with Pineapple and Long Beans is a vibrant and flavorful dish that showcases the richness of Nyonya cuisine. A whole seabass is cooked in a creamy coconut milk broth infused with a complex blend of spices. The addition of sweet pineapple and crisp long beans adds a delightful contrast of textures and flavors. This is usually served in a chafing dish / food warmer at restaurants, to keep the curry lightly simmering throughout the meal.
Ingredients:
For the curry:
To steam the Seabass:
For the spice paste:
Instructions
Preparing/Steaming the Fish:
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Thoroughly clean, gut, and scale the fish, Rinse well, and pat dry with kitchen paper. We leave the head intact here.
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Season the fish thoroughly with turmeric, salt, and pepper. Set aside for 15 minutes.
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Heat about 2 inches of water in a large wok (preferred) and place a steaming rack above the water. As the water comes to a boil, place parchment paper over the rack and scatter the spring onion, and coriander sprigs on this. Place the fish over this prepared 'bed'.
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Cover the wok tightly and reduce heat to medium. Steam for 10 minutes(time depends on the weight of the fish).
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Soak the Tamarind pulp in 1/3 cup hot water to soften.
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Bruise the tender inner white part of the lemon grass stalk by pounding gently.
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Chop the pineapple and tomato into wedges and cut the long beans into 2 inch lengths.
Prepare the Spice paste (Rempah):
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Using a mortar and pestle (traditional), or a strong blender(convenient) combine the shallots, garlic, ginger, galangal, cumin seeds, fennel seeds, coriander powder, turmeric, and shrimp paste, and blend until smooth.
Cook the spice paste:
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Heat the vegetable oil in a large wok over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and slightly browned, and oil separated -about 5 minutes.
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Add the coconut cream and stir till homogenous. Allow the oil to separate before adding water and bring it back to a simmer. If using freshly pressed coconut milk simmer for 3 minutes.
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Add the bruised lemongrass, followed by the long beans, tamarind paste, kaffir lime leaves, salt and sugar. Simmer 3 minutes and adjust the seasoning.
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Add the pineapple wedges and then gently add the steamed fish.
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Spoon the curry over the fish and bring it back to a simmer again. Add the tomato wedges now.
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Cover tightly and simmer for another 5 minutes on medium heat, so that the fish finishes cooking in the flavor-rich coconut milk and the vegetables are tender.
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Serve immediately with steamed rice. Enjoy your delicious Nyonya seabass curry!
