1 whole Garoupa fish (600g), gutted and cleaned, 1/2 cup water, 5-6 table spoon cooking oil.
[Spicepaste] Finely ground
5 stalks bird’s eye chilly, 4 stalks fresh red chillies, 12 stalks dried chillies(soaked and cut into 3cm lengths), 1/2 table spoon belachan, 4cm fresh turmeric root, 12 shallots.
1/2 cup water, 6-8 kaffir lime leaves(torn coarsely), 1 cup water + 50g tamrind paste (sieved to make tamarind juice), 1 big onion(diced), 3-4 stalks serai(finely sliced), 1 bunga Kantan(finely sliced), 1 tablespoon salt or to taste, 2 tablespoon sugar or to taste.
Chinese celery leaves, spring onions, extra bunga kantan
1.Heat La Gourmet Ecopan, add oil, saute spicepaste untill fragrant stirring continuously. Add water and let the spicepaste simmer for 2 minutes.
2.Add sub ingredients, once gravy comes to a boil, turn off heat and set the assam sauce aside.(pic 1)
1.Clean and marinate the fish with salt and shallot oil or cooking oil.
2.Pour 1/2 cup water into the La Gourmet Ecopan. Place the fish into the pan, turn on heat. Cover the lid but please ensure the steam release control on the knob is close for steaming. Steam the fish for 7-11 minutes.(pic 2-4)
3.Remove fish onto a plate & pour assam sauce over, garnish and serve immediately.(pic 5-6)