Are you curious by the name of this dish? It's literally translated from Cantonese 'Sam Mei Yu', with the incorporation of three tastes which are sourish, sweetish and spicy, all these three words beginning with the letter 'S'! What a coincidence. I had this dish not too long ago in one of the restaurants and I'm trying to replicate it here.
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Recipe for Three Tastes Steamed Fish
Ingredients
300 gm fish tail (I used Siakap)
2 lemon grass -sliced
1 onion - sliced
2 pcs kaffir leaves - sliced
1 tomato cut into wedges
3 chilli padi/bird eye chillies
2 tsp sugar or to taste
1/2 cup assam juice from 8 seeds of assam
1 tsp fish sauce or to taste
Method
Make 2 cuts on both sides of the fish, season with seasalt. Place on a plate with the tomatoes.
Cook the assam juice with the lemon grass and sliced bird eye chillies.
Add in sugar, fish sauce, fine tune to taste, add in the kaffir leaves.
Steam fish under rapidly boiling water for 8 to 10 mins. Reduce heat.
Pour the assam sauce over the fish. Garnish with the sliced onions.
Serve immediately with hot rice.
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