Ikan Kukus Tiga Rasa

Ingredients :

1 longhead grunt fish (± 400G)
1 bunch of coriander
1 inch of ginget, slice thin
3 cloves of garlic, each cut half and lightly pounded
¾ teaspoon of salt
1 teaspoon of coooking oil

Three flavour sauce Ingredients :

1 lemongrass, the white part are finely choped
2 cloves of garlic, finely chopped
3 small onions, finely sliced
6 chilli pepper, finely chopped
2 slices of ginger, finely chopped
1 kaffir line leas, grated1 big spoon of plum sauce
2 big spoon of Jalen chilli sauce
1 big spoon of Jalen tomato ketchup
2 big spoon of Jalen orange-flavoured cordial
3 calamansi, juice squeezed
½ cup of water
sugar and salt

Plating :

Small piece of carrot, finely sliced
½ red chilli, seed removed and finely sliced
2 piece of ginger, finely sliced
some sliced coriander

How to make :

1. Clean the fish and slightly cut acoss the body. Wipe clean and put some salt around the fish, set aside. Heat up the steamer, pour in 1 teaspoon of cooking oil into heat resistant container, spread evenly. Arrange few pieces of ginger and garlic, then put the fish on top. Put coriander in the inside of the fish where as ginger slices are to be put on top of the fish. let steam for 10 minutes with medium heat. Prepare the sauce while waithing.
2. Heat up 2 big spoon of cooking oil in the pan, stir-fry onion, garlic, ginger, lemongrass and chilli pepper. Stir-fry until it smells fragant, add in chilli sauce, Jalen tomato ketchup and plum sauce, mix well and pour in water. Add in Jalen orange-flavoured cordial. Mix well and let boil with low heat. Add in Kaffir lime and calamansi juice, Add salt/sugar if needed. Let cook until it is concentrated enough.
3. Take the fish out of the steamer and remove any remaining water on the fish. Remove the ginger slices, garlic and coriander, Pour sauce on the fish and spread evenly, Then sprinkle the plating ingredients. Serve with the white rice and other dishes.