Nyonya Whole Seabass Curry

Nyonya Whole Seabass Curry with Pineapple and Long Beans

Nyonya Whole Seabass Curry with Pineapple and Long Beans is a vibrant and flavorful dish that showcases the richness of Nyonya cuisine.

This aromatic curry features a whole seabass 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.

The spice paste is a special blend of fresh South East Asian ingredients and spices. This flavorful paste is sautéed in oil until fragrant before being combined with the coconut milk and tamarind. The whole seabass is steamed separately and then gently added to the curry, along with pineapple wedges and long beans. The dish is simmered until the fish is cooked through and the vegetables are tender.

The result is a curry that is both comforting and exotic. The creamy coconut milk balances the heat of the spices, while the sweet pineapple and crisp long beans provide a refreshing counterpoint. The tender seabass is perfectly cooked and full of flavor. This dish is a testament to the beauty and complexity of Nyonya cuisine.

Scroll down for the Complete Recipe.

Nyonya Whole Seabass Curry

Nyonya Cuisine is a fusion cuisine that originated in the Straits Settlements of Singapore, Malaysia, and Indonesia during the 15th to 19th centuries. It is a unique blend of Malay, Chinese, Indian, and European culinary traditions, reflecting the diverse cultural influences of the region.
Key characteristics of Nyonya cuisine include:
Rich and flavorful: Nyonya dishes are known for their bold flavors, often featuring a balance of sweet, sour, salty, and spicy elements.

• Use of spices: A variety of spices, including chili peppers, turmeric, cumin, coriander, and galangal, are used to create complex and aromatic dishes.
• Coconut milk: Coconut milk is a common ingredient in Nyonya cuisine, adding a creamy and slightly sweet flavor to many dishes.
• Seafood: Fresh seafood, such as fish, shrimp, and squid, is often used in Nyonya dishes.
• Vegetables: A variety of vegetables, including long beans, okra, and bitter melon, are incorporated into Nyonya cuisine.
• Noodles and rice: Noodles and rice are popular bases for Nyonya dishes.

Some popular Nyonya dishes include:

Laksa: A spicy noodle soup with coconut milk, noodles, and various toppings.
Rendang: A rich and spicy meat curry cooked in coconut milk.
Char kway teow: Stir-fried rice noodles with seafood, vegetables, and a savory sauce.
A variety of sweet and savory snacks and cakes.

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Watch the Video or click to read Complete Recipe – Below. 

How to make Nyonya Whole Seabass Curry – Recipe at a glance:

• Steam Seabass with a light rub. 
• Meanwhile, prep ingredients for paste and curry.
• Blend the Spice Paste ingredients to make a smooth paste (Rempah).
• Cook the Rempah. Add coconut cream/milk.
• Add all other curry ingredients including the steamed fish and cook together briefly.

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Ingredients:

For the curry:

• 1 Seabass fillet (1 kg)
• 3 Tbsp Oil
• Lime-sized piece Tamarind pulp
• 1-2 tsp Dried red Chilli Paste
• 200 ml kara coconut cream and 2 1/2 cups of water OR 3 cups of freshly pressed coconut milk
• 1 stalk lemongrass, tender white part only
• 1 cup long beans, cut into 2-inch pieces
• 1/2 cup fresh Pineapple, cut into small wedges
• 1 Tomato, cut into small wedges
• 2 Kaffir lime leaves, torn
• 3/4 tsp raw Sugar
• 1 tsp Salt
• 1 teaspoon salt

To steam the Seabass:

• 1 tsp Salt
• 1/2 tsp Turmeric
• 1/2 tsp Black Pepper
• 3-4 whole sprigs of Coriander
• 3-4 whole Shoots of Spring Onion

For the spice paste:

• 7 shallots
• cloves garlic
• 3 tsp ginger, peeled and chopped roughly
• 3 tsp galangal, peeled and chopped roughly
• 2 mild long Fresh Red Chillies, chopped
• 1 tablespoon shrimp paste (belacan or Thai shrimp paste may be used)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder