® This is a RAS signature Recipe©
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.
The Recipe Intro↓ has more elaborate description, information on Nyonya cuisine, and related links as well. If you’d like to check it out.
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!
