Nonya Steamed Fish

• 4 thick trout or salmon fillets, with skin, descaled
• vegetable oil
• coriander sprigs, to garnish

SPICE PASTE

• 5–6 Thai shallots, finely chopped 3 garlic cloves, finely chopped
• 3 large red chillies, finely chopped
• 2 lime leaves, finely chopped 
• 1/2 thumb-sized piece of ginger, peeled and finely chopped 
• 1 teaspoon black peppercorns

SAUCE

• 1 tablespoon fermented soybean paste 
• 1 tablespoon oyster sauce
• 1 tablespoon sweet chilli sauce 
• 1/2 tablespoon fish sauce
• 1/2 teaspoon soft brown sugar 50ml 
• (2fl oz) vegetable or chicken stock

Pound the spice paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need a tablespoon of water).

Mix the sauce ingredients together in a small bowl or jug.

 Place the fish fillets skin-side up on a heatproof plate or tray to fit inside a bamboo steamer or your wok. Heat 1–2 tablespoons of vegetable oil in a wok or frying pan to a medium heat, add
the paste and stir-fry for 4–5 minutes until aromatic and deeper in colour. Pour in the sauce, mix it into the paste and fry for
5–6 minutes until the liquid has mostly evaporated and the mixture has become paste-like in consistency. Spoon the
cooked paste over the skin of the fish fillets.

 Fill the wok about one-third up with boiling water and, if using, place the steamer holding the fish in the wok and cover the steamer with its lid. If you don’t have a steamer, place a heatproof bowl in the middle of the wok, protruding just above the water’s surface, then place the plate or tray of fish on top and cover the wok with its domed lid. Keep the water on a gentle boil to steam the fish for 8–10 minutes, depending on the thickness of the fillets. Garnish with the coriander and serve.