How to Make Steamed Fish with Lemongrass (Traditional & Healthy Version)
Steamed Fish with Lemongrass, known locally as 'Ikan Kukus Serai', is a cherished dish in Malaysian cuisine, especially among health-conscious food lovers. This dish beautifully showcases the multicultural influences of Malaysia, blending Chinese-style steaming techniques with aromatic Malay herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi (bird’s eye chili). The result is a light yet flavourful meal that highlights the fresh taste of fish without heavy sauces or frying. Malaysian Steamed Fish with Lemongrass is loved for its clean, zesty, and aromatic profile. It’s a common sight at family gatherings, festive celebrations, and everyday meals, appreciated across Malaysia’s diverse communities. The use of fresh, local ingredients such as serai and daun ketumbar (coriander) not only makes this dish delicious but also ensures it is packed with nutrients. With minimal oil and a focus on steaming, this recipe is a perfect choice for those tracking calories or aiming for a healthy, balanced diet. The gentle steaming method preserves the fish’s natural texture and nutrients, while the infusion of local herbs gives each bite a burst of Malaysian flavour. Ideal for lunch or dinner, this dish is quick to prepare, making it a favourite among busy Malaysians who want something nutritious and satisfying.
Bahan
Arahan langkah demi langkah
Langkah 1 · Rinse fish fillets under cold water and pat dry with paper towels
Rinse fish fillets under cold water and pat dry with paper towels. Place fillets on a heatproof plate suitable for steaming.
Langkah 2 · Arrange bruised lemongrass
Arrange bruised lemongrass, ginger slices, and half of the kaffir lime leaves underneath and on top of the fish.
Langkah 3 · Sprinkle minced garlic
Sprinkle minced garlic, sliced cili padi, and sliced tomato over the fish fillets.
Langkah 4 · In a small bowl
In a small bowl, mix light soy sauce, lime juice, salt, and black pepper. Drizzle evenly over the fish.
Langkah 5 · Prepare a steamer with boiling water
Prepare a steamer with boiling water. Place the plate with fish into the steamer and cover. Steam for 15-18 minutes until fish is opaque and flakes easily with a fork.
Langkah 6 · Carefully remove the plate from the steamer
Carefully remove the plate from the steamer. Discard lemongrass stalks. Garnish with chopped daun ketumbar and remaining kaffir lime leaves.
Langkah 7 · Serve hot with steamed rice or brown rice for a complete Malaysian ...
Serve hot with steamed rice or brown rice for a complete Malaysian meal.
Mengapa resipi ini sihat
This dish is healthy because it uses steaming—a cooking method that preserves nutrients and avoids unnecessary fats. The use of local Malaysian herbs like serai and daun limau purut adds flavor without extra calories or sodium. With plenty of protein and minimal refined carbohydrates, it’s suitable for weight management, diabetes, and those seeking a balanced, nutrient-dense meal.
Nota tentang tradisi
Steamed Fish with Lemongrass is commonly enjoyed throughout Malaysia, especially in households and restaurants in the central and northern regions like Selangor and Penang. It’s often served during family gatherings and festive occasions, symbolizing prosperity and abundance. The dish reflects Malaysia’s multicultural heritage, bringing together Chinese and Malay influences, and is a staple for those seeking wholesome, home-cooked meals.