resepi siakap stim limau ala thai

         resep siakap stim limau ala thai 

              click the video here bro 👈 

Here is the Thai-Style Steamed Siakap with Lime recipe translated into English:

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Ingredients:

Fish:

• 1 whole siakap (sea bass), about 600–800g, cleaned and scored

• A bit of salt and lime juice (to marinate and remove any fishy smell)

Lime Sauce:

• 5 cloves garlic – finely chopped

• 5–10 bird’s eye chilies – crushed or thinly sliced (adjust to your heat preference)

• 3 stalks lemongrass – bruised

• 1 inch ginger – thinly sliced

• Juice from 1 lime

• 1 calamansi lime – thinly sliced (optional, for garnish)

• 3 tablespoons fish sauce

• 1 teaspoon sugar (or to taste)

• 1/2 cup warm water or fish stock (if available)

• Fresh coriander leaves – for garnish

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Instructions:

1. Prepare the fish:

   • Marinate the fish with a bit of salt and lime juice for about 10 minutes to remove odor, then rinse.

   • Place the fish on a heatproof plate. Sprinkle lemongrass and ginger on and inside the fish.

2. Make the lime sauce:

   • Mix garlic, chilies, fish sauce, lime juice, sugar, and warm water. Stir well and taste – it should be a balance of sour, spicy, salty, and slightly sweet.

3. Steam the fish:

   • Steam the fish for 8–12 minutes (depending on size) until fully cooked.

4. Pour the sauce:

   • Once the fish is cooked, pour the lime sauce over it. Garnish with fresh coriander and sliced calamansi lime if desired.

5. Serve:

   • Serve hot with steamed rice.

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Let me know if you’d like a printable version or one with images! 

Click here for how to make it and the ingredients, sis 👈 

Berikut adalah resepi Siakap Stim Limau Ala Thai yang pedas, masam dan segar – sesuai dengan citarasa Thai:

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Bahan-bahan:

Ikan:

• 1 ekor ikan siakap (anggaran 600–800g), dibersihkan dan dikelar

• Sedikit garam dan air limau nipis (untuk perap seketika bagi hilang hanyir)

Kuah stim limau:

• 5 ulas bawang putih – cincang halus

• 5–10 biji cili padi – ditumbuk atau dihiris halus (ikut tahap kepedasan)

• 3 batang serai – diketuk

• 1 inci halia – dihiris halus

• 1 biji limau nipis – ambil jus

• 1 biji limau kasturi – potong nipis-nipis (optional untuk hiasan)

• 3 sudu besar sos ikan

• 1 sudu kecil gula (atau secukup rasa)

• 1/2 cawan air suam atau air rebusan ikan (jika ada)

• Daun ketumbar – untuk hiasan

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Cara Penyediaan:

1. Sediakan ikan:

   • Perap ikan dengan sedikit garam dan air limau selama 10 minit, bilas bersih.

   • Letakkan dalam pinggan tahan stim. Taburkan serai dan halia di atas dan dalam ikan.

2. Sediakan kuah stim:

   • Campurkan bawang putih, cili padi, sos ikan, jus limau nipis, gula dan air suam. Kacau rata dan rasa – pastikan seimbang masam, pedas, manis dan masin.

3. Kukus ikan:

   • Kukus ikan selama 8–12 minit (bergantung saiz ikan) hingga masak.

4. Tuang kuah:

   • Bila ikan sudah masak, tuang kuah stim limau di atas ikan. Taburkan daun ketumbar dan hirisan limau kasturi jika suka.

5. Hidang:

   • Hidangkan panas-panas bersama nasi putih.

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Kalau mahu versi lebih wangi, boleh tambahkan hirisan bawang merah dan tomato ke dalam stim juga. 

       THANK YOU 👈