Steamed White Snapper Fish with Assam Laksa Gravy Recipe

Before Steaming......

After Steaming.........

This is another one of my 'quickie recipe' which I would prepare whenever I am rushing to cook for my family. I used white snapper fish (pek chor) here but you can replace it with other type of fish. Ikan kembong (Indian Mackerel) would be a good choice for this recipe. You can add 'har ko' (prawn paste) to dish if you like it.
For this quickie recipe, you just have to arrange everything in a steaming tray and steam the fish for around 20 minutes. As easy at that! LOL! It is also a suitable dish to satisfy your cravings for Penang Assam Laksa.

Ingredients,
White Snapper Fish, 2 medium size
Daun Kesom (laksa leaf, Persicaria Odorata, Vietnamese Coriander), a few stalks
Serai (Lemongrass), 1 pc, crushed
Onions, 1 pc, cut into slices
Turmeric, 1/2 teaspoon
Chilli powder or chilly paste, 1 table spoon or to taste
Tamarind juice or Lemon Juice, to taste
Bunga Kantan (Torch Ginger, Etlingera Elatior), cut into small pieces (Optional)
Salt to taste
Mint Leave for garnishing.

Arrange all the ingredients except Bunga Kantan and Mint leaves in a steaming tray. Steam the Assam Laksa White Snapper for 20 minutes. Garnish with mint leaves and bunga kantan before serving.