Authentic Nyonya Tiga Rasa Steamed Fish Recipe: A Popular Hit!
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Nyonya Style Tiga Rasa Steamed Fish Recipe - Malaysian Culinary Wonder |
"Nyonya Tiga Rasa Steamed Fish: History and Cultural Significance"
Introduction to Nyonya Cuisine
Peranakan Cuisine or Nyonya cooking is a distinctive and delightful fusion found in the Malay/Indonesian community. This unique cooking style blends Chinese ingredients with a variety of distinct spices and techniques influenced by Malay, Indonesian, and Siamese cultures. The combination of Chinese culinary practices and local spices gives Peranakan Cuisine its unique charm. Let' explore the rich heritage of Nyonya flavours and cooking techniques.
Nyonya food is renowned for its refined balance of sweet, sour, salty, and spicy flavours, creating a harmonious infusion of tastes and vibrant colours. As Amitav Ghosh eloquently puts it in his novel, Glass Palace, Nyonya Food is one of the "world's last kept secrets." This cuisine is a refined blend of Yin & Yang, with a perfect balance of sweet, sour, salty, and spiciness, all wonderfully infused with vibrant flavours and colours. Personally, I find many Peranakan dishes reminiscent of Cochin and Goan styles of cooking.
Discovering Tiga Rasa Steamed Fish
Initially, when we first moved to Malaysia, I couldn't quite enjoy these steamed fish dishes while dining out. Like many other local delicacies, they took some getting used to. Gradually, however, I developed a taste for them. As I always say, "it's an acquired taste." This was true for Thai cuisine as well. Over time, I began to appreciate the complex flavours and unique spices that define Nyonya Style Tiga Rasa Steamed Fish.
And now, this steamed fish recipe has become a beloved favourite in our home. I’ve taken the plunge into cooking it myself, even using ingredients that were once unfamiliar to me. Whenever I find fresh Siakap (Sea Bass) at the wet market—often at a great price—I seize the opportunity to prepare this dish.
A Perfect Blend of Flavours
This Nyonya Style Tiga Rasa Steamed Fish offers a delightful blend of three key flavours: sweet, sour, and spicy. The name "Tiga Rasa" translates to "Three Tastes" in Malay, perfectly capturing the essence of this dish. Cooked in the authentic Peranakan style, this recipe features an incredible blend of spices and herbs, including Lemongrass, Ginger Flower, Laksa Leaves, and Kaffir Lime Leaves.
Serving Suggestions
For the best experience, serve this flavourful steamed fish with Fragrant Jasmine Rice or any rice dish of your choice. The combination of the aromatic rice with the vibrant Tiga Rasa fish is simply irresistible.
Explore a wide range of dishes from Peranakan/Nyonya Cuisine, here...
Cuisine : Peranakan (Malaysian, Southeast Asian)
Course : Side Dish
Spice Level : Medium - High
Difficulty : Medium
Serves : 2
Author : SM
Preparation Time :
Cooking Time :
"Nyonya Delights: Mastering Tiga Rasa Steamed Fish Recipe"
Nyonya Style Tiga Rasa Steamed Fish Recipe
Ingredients:
To Marinate:
Salt & Sugar - To Taste
Vinegar - 2 teaspoons
To Grind:
Dried Chillies (soaked) - 15 Nos.Bird's Eye Chillies (Chilli Padi) - 5 Nos.
Onion - 1 No.
Garlic - 5 Cloves
Lemon Grass (Serai) - 1 Stalk
Turmeric Root - 2" Piece
Shrimp Paste (Belacan) - 1 teaspoon
Candle nuts - 5 Nos.
For the Sauce:
Tomato Sauce - 2 tablespoonsThai Chilli Sauce - 2 tablespoons
Fish Sauce - 1 tablespoon
Oyster Sauce - 1 tablespoon
Chicken Granules - 1 teaspoon
Other Ingredients:
Laksa Leaf (Daun Kesum) - 2 StringsGinger Flower (Bunga Kantan) - 1 No
Coriander Leaves - a Small bunch
Spring Onions - Few Stalks
Ginger - 1" Piece
Lime Juice - 3 tablespoons
Kaffir Lime Leaves - 2 Nos.
Salt & Sugar - To Taste
Oil - 3 tablespoons
Exotic Herbs of Southeast Asia's Cuisine, click here...
Method:
Marination and Steaming:
- Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
- Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.
Preparing the Paste:
- Dry roast the shrimp paste for a few minutes.
- Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.
Cooking the Sauce:
- Heat oil and fry the ground paste until fragrant over medium flame.
- Add ginger buds and Laksa leaves, then pour in 1/2 cup water, salt, sugar, lemon juice, and the sauce mix. Stir well and simmer on low flame for a few minutes.
Combining and Garnishing:
- Pour the sauce mixture over the steamed fish and cook for a few more minutes.
- Garnish with chopped coriander leaves, spring onions, and kaffir lime leaves.
Serving:
- Serve Nyonya Style Tiga Rasa Steamed Fish hot, accompanied by fragrant rice or your favourite rice dish.
Notes:
- Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
- Adjust the spiciness according to your preference.
- Steaming the fish and discarding the water helps eliminate any fishy smell.
Variations and Serving Suggestions:
- Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
- Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
- Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
- Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.
Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!
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