Ingredients :  

Fish, cleaned 500-600g
Spring Onion, shredded 10g
Ginger, Sliced a few
Lady Finger 4pcs
Tomato 1pc
Leek 1pc
Eggplant or Long Bean 1pc

Sauce : 

Nyonya Sambal Sauce 200g
Cooking Oil 1 tsp
Evaporated milk 15g
Water 100ml
Sugar 2 tsp

Preparation : 

Cut leek, ladyfinger and eggplant into 4 cm section; Cut tomato into 6 wedges


Method :

1. Butterfly cut the fish and place it flat onto a plate.

2. Spread the sliced ginger and spring onion on top of the fish. Steam with high heat for 10mins until cooked.

3. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat until hot.  Add tomato, ladyfingers, leek and eggplant, quick stir until all covered with oil. Set aside.

4. Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add Nyonya Sambal Sauce and Evaporated Milk over low heat  for about 1 min. Add all the vegetables until cooked

5. Take out the steamed fish from steamer, remove the water, and pour the Vegetables with Nyonya Sambal Sauce on top of the fish. And serve.

You may also find our recipe on NTUC Fairprice’s Recipe Section.