Steamed Red Grouper or Coral Trout Fish with Spicy XO Sauce

steamed fish xo sauce chinese steam red grouper coral trout blue spotted kerapu sunu hitam

Steamed Red Grouper or Coral Trout Fish with Chinese Spicy XO Sauce

Steamed Fish with Spicy XO Sauce with Blue Dotted Grouper (Cephalopholis argus). Very fresh grouper steamed into perfection with savoury chinese gourmet xo sauce, a simply elegant with a kicking umami flavour. The fresh fish flesh is firm, succulent, and sweet with glutinous smooth texture with a kicking umami flavour of premius quality dried seafood in Chinese XO Sauce , what a heavenly threat.

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Chinese Style Steamed Grouper Fish with Spicy XO Sauce

recipe xo sauce lee kum kee dried scallops shrimp chili roe

XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb that burst into umami flavour once you put it in your mouth, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Jinhua ham, and abalone that rehydrated, shredded and then fried and mixed into XO Sauce. The roughly chopped rehydrated dried seafood then cooked slowly with chili peppers, onions, and garlic then  cognag or other old liquor added, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem. I love using XO Sauce as a condiment or as a flavouring agent, i recently made my own and  hopefully i can share it a.s.a.p.

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Steamed Fresh Fish with Premium Quality XO Sauce and Fresh Spices

Steamed live grouper fish with XO Sauce is simply what you’ve served if you want to impressed your future mother in law if you want to married your Chinese descent boyfriend. Simple steaming fish technique is highly appreciated in mostly Asian, especially Chinese descent, but not for Bataknese people like my family tree. Batak people used to spiced up any dish, so light seasoning that present the natural sweetness flavour of the fish such as Hongkong Style Steamed Live Humpback Mouse Grouper that probably cost you a lot of money won’t impress any batak mother in law.  Batak people apreciate the freshness of seafood, we used to pickled fish called Naniura or Spicy Pickled Raw Grass Carp Fish, and again it’s spiced up with with lots of spicy chili and andaliman pepper. My bataknese descent mother used to steamed fish lately due to health issue concern, mostly spicy Thai Style Steamed Whole Fish  Recipe that suits with my family licking that adore spicy food.

recipe steamed live grouper fish seven star grouper ikan kerapu sunu bintik biru besar

Live Grouper Fish a.k.a kerapu lodi/sunu @ Grand Lucky Supermarket Jakarta (42 USD/Kg)

grouper argus garoupa Red Coral trout blue dotted recipe seven star gruper fish blue spotted rock cod

Very Fresh Argus Grouper (Blue Spotted Red Coral Trout or Kerapu Sunu Hitam)

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Kerapu Sunu Hitam ot Dark Red Grouper with Small Blue Dotted, Extremely Fresh (7 USD/Kg)

XO sauce fish in this recipe using Blue Dotted Grouper (Cephalopholis argus), it’s also known as red rock cod, seven star grouper or coral trout. In Indonesia, we used to called this fish as kerapu lodi, kerapu sunu hitam or black grouper, the small blue dotted grouper called kerapu tungsin or kerapu tungsen, while the larger blue dotted called kerapu bintang. This fish is highly regarded as a fancy dinner menu and usually cooked once it alive prior to served in the table, the price is dropped once it dead and this is why live grouper fish usually displayed in the aquarium window infront of the high end Chinese restaurant. My grouper was tagged about 42 USD/kg once it alive in Grand Lucky Supermarket, Jakarta, called me a lucky bastard; i got this lil grouper with only 7 USD/Kg tag because the fish section staff told me that this fish is just dead or  about 3 hours before i got there, just a great deal very-very fresh grouper fish for steaming.

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Simply Damn Delicious Steamed Fish with XO Sauce!

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XO Sauce Steamed Fish; Low Calories, High Protein and DAMN DELICIOUS!!!

Steamed fish diet it’s a part of a healthy living. Steaming food preserved it’s natural taste and most of it’s nutrients  withoud adding enormous ammount of unnecessary calories. Don’t you know that deep frying fish can triple it’s calories??? Don’t be shock that deep fried fish infact left only half amount of it’s proteins and vitamins due to high heating that can reach about 180C compare to 100 C of steaming process. Beside, the natural unsaturated fatty acid mostly retain in steaming process. Unsaturated Omega-3 and Omega-6 fatty acid  considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. I guess it’s better be increased  steaming food intake in your daily life from now on. Boring taste of steamed fish it’s not an excuse now, it’s before you try this kicking savoury steamed fish with XO sauce.

chinese style xo sauce steamed fish recipe garoupa red grouper coral trout rock cod fish

Steamed Red GrouperFish with Fresh Chili, Garlic, Ginger and XO Sauce

recipe fish xo sauce steamed red grouper spicy chili dried scallop conpoy dried shrimp

Spicy XO Sauce Steamed Red Argus Grouper or Rock Cod

I love steamed fish with XO Sauce, my previously recipe of Steamed Tiger Prawn with Spicy Chinese XO Sauce turn out stunning dish even with very simple preparation. After that, i almost XO sauce anyting, XO Sauce beef steak using a cheap ribeye cut, XO sauce fried rice, noodle and several kind of stir fried veggies  goes with the sauce, obviously turn out delicious. Then i just had an idea to steam whole grouper fish with the XO Sauce.

recipe live gruper  fish with xo sauce steamed coral trout with chinese chili xo sauce

Fresh Whole Grouper Fish with Firm, Sweet and Succulent Meat

Steamed fish xo sauce chili dried scallop conpoy live grouper fish steam

Delicious Steamed Fish with XO Sauce, Can’t Stop Diggin!!!

Delicious steamed whole fish requires freshness as the key to avoid any fishy and muddy aromas. First, you should choose the freshly catch fish or live fish that swimming in the tank is preferred. Rub and also brush throughly the fish upper cavity ribs area, below the fish back bone, there’s a blackish dark red organ which is actually the fish kidney that should be fully removed or your steamed fish gonna be muddy and fishy. Some people like to steamed the fish twice; first, the fish was steamed until half done, and then the dripping liquid is discarded, after that  the rest of the ingredients added and the fish is steamed until done. I’ve never discard the liquid once i handle a live fish or a very-very fresh ones (except freshwater fish) because discarding the dripping liquid means discarded the nutritional juices from the fish, and i think it’s such  a waste, that’s why i simply place the chopped fresh chillies, garlic, Homemade Chinese Sausage/La Chang and XO Sauce over the fish and steam it directly until done

recipe xo sauce fish steamed red grouper coral trout chinese style chili dried scallop fish

Steamed Whole Grouper Fish with Spicy Chinese XO Sauce, Chili and Garlic

steamed grouper fish xo sauce chinese style steam rock cod red coral trout

Steamed Grouper Fish with Spicy XO Sauce

Steamed fish recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! fish because the flesh gonna be tough, dried, flaky and rubberry.. You should stop steaming any whole fish until nearly done, the remaining heat will throughly cooked the fish meat in the platter. When you throughly cooked  the fish in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  whole grouper fish need about 7 to 10 minutes to be cooked in the steamer.

Recipe Steamed Fish XO sauce chinese chili garlic grouper garoupa fish steam dried conpoy scallop lee kum kee xo sauce

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam, Coral Trout or Rock Cod)

Recipe Steamed Whole Fish with XO Sauce, Chili and Garlic (Grouper, Kerapu Sunu Hitam,  Coral Trout or Rock Cod)

Ingredients

  • 1 medium size whole grouper fish weighed about 500 gr, cleaned, gutted and scalled (you can replace with any white flesh fish, live ones would be preferred)
  • 1 tbsp lemon juice
  • 40 gr XO Sauce ( I’m using Lee Kum Kee XO Sauce)
  • 1 tbs of rock sugar, dissolved in 1 tbsp soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 tsp of sesame oil
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 tbsp chopped chilies
  • Sea Salt for taste

Garnish: Chopped chili, garlic chives and shredded spring onion

Dipping *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

How to Make Steamed Fish with XO Sauce:

  • Rub the grouper fish lighly with salt and lemon juice, set aside
  • Put the fish in heatproof steaming bowl
  • Put half of the chopped  inside the grouper fish belly
  • Put the remaining chopped chili, ginger and garlic over the fish, rub the fish gently
  • Place the XO sauce over the grouper fish
  • Pour the soy sauce and rock sugar mixture and add some extra oil from the XO Sauce
recipe steamed fish xo sauce chili garlic grouper argus blue spotted coral trout ikan sunu hitam

Fresh Whole Grouper Fish, Freshly Chopped Chili, Garlic and Ginger with Generous Ammount of XO Sauce

  • Steam the fish about 7-10 minutes until nearly done
  • Let is rest about 5 minutes and the remaining heat cooked the fish flesh throughly
  • Put the fish in a serving plate, garnish with chopped chili, garlic chives and shredded spring onion

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Recipe Stewed Octopus in Spicy Tauco Fermented Soy Bean with Tomato, Chili, Chayote and Coconut Milk (Resep Gurita Bumbu Tauco Pedas)

 STEWED OCTOPUS RECIPE SPICY TOMATO ASIAN STYLE FERMENTED BEAN SAUCE TAUCHO SALTED BEANStewed Octopus in Spicy Tauco or Fermented Soy Bean Sauce with Chili, Tomato and Coconut Milk (Resep Gurita Bumbu Tauco Pedas Bersantan) is featured in Indonesian Food Blogger Challenge Tulis Resepmu Bersama Nakami Housewares dan Lazada. This event is a presented by Indonesian Food Blogger, Nakami Houseware and Lazada.co.id. So it’s actually double bet since the dried baby octopus that i using in this recipe is another challenge from my dentistry colleague; weather i can make a delicious and plateable dish with dried and salted baby octopus that she purchased during her vacation in Surabaya, West Java. So wish me luck with this challange competition!

Indonesian Food Blogger Lazada Nakami ChallageNakami Houseware is one of the best quality and well known brand of houseware in Indonesia. You can purchase Nakami Houseware on Lazada. Nakami Houseware provide several kind of houseware and kitchenware including variants of; individual serving  platter and dringking glass, catering serving platter (food warmer), glass jars, soup platter, kitchen set knive, candy canister, magic grilling pan, wokpan, sauce pan, metal steamer, single or double holder pan with glass cover lid and also several kind of pastry-baking tools.. My review about Nakami Houseware individal and party porcelaine platter is about it’s elegant and fancy design. The ornamental royal gold yellow detail is really original that made the platter so fancy and representative for the richness of flavour in Indonesian cuisines. Your guess must be overwhelmed within your fancy and elegant individual plattter. My mom had several porcelaine Nakami soup platter warmer and also Nakami food platter warmer, it’s very useable for gathering party, made a very nice and elegant presentation in the table. The porcelaine lid made the food inside the platter clean, hygiene and warm and easily opened just before serving. The metal rack holder made the guess access the food easily. All the kitchen tools is also made of fine stailess steel. so it’s not gonna be rusted by the time. Contrary within the superiority quality, Nakami Huseware is marketed with reasonable and affordable price.  Nakami houseware is made out fine porcelaine that made it tought, handy, easy to clean and save for dishwasher and the ornamental gold detail is not easy peeled off and withered by the time. Beside all that all good reviews, i personally  think  all Nakami Houseware platter is not only good for tableware, but also totally  good property for food photography presentation for my blog.RESEP GURITA BUMBU TAUCO PEDAS CABE BABY GURITA OCTOPUS STEWED SPICY TOMATOCHILI  COCONUT CURRY  FERMENTED SALTED BEANNakami Houseware adalah brand peralatan rumah dan dapur yang tersohor di Indonesia. Anda dapat dengan mudah mengakses and membeli  Nakami Houseware di Lazada. Nakami Houseware menyediakan berbagai macam varian piring makan individu ataupun tempat lauk yang dilengkapi dengan penghangat dan rak penyangga stainless steel, gelas minum, wadah lauk yang dilengkapi penghangat, gelok kaca, pisau dapu ryang disertai wadah penyimpan, pengukus makanan, wajan pemanggang, wadah permen dan kue kecil, berbagai macam jenis wajan dan panci serta alat-alat untuk membuat kue dan alat2 untuk memasak.  Ulasan saya kali ini adalah mengenai detail, desain, kualitas bahan, kegunaa serta harga Nakami Housewear yang terlihat sangat cantik dan elegan. Detail dan ornamen berwarna kuning keemasan pada beberapa piring dan pemanas makanan Nakami Houseware sangat representatif terhadap kekayaan rasa pada masakan khas Indonesia. Tamu anda akan merasa tersanjung saat disajikan peralatan makan yang indah. Mamaku memiliki beberapa pemanas makanan Nakami Houseware persegi dan bulat serta pemanas sup . Semuanya sangat berguna dan ideal untuk acara2 spesial seperti arisan ataupun acara spesial lainnya, bahkan tidak ada salahnya anda menyajikan makanan pada dengan mewah untuk anak, suami ataupun keluarga setiap saat.  Pemanas makanan Nakami Houseware dilengkapi tutup yang dapat menjaga kebersihan serta tingkat kehangatan makanan didalamnya karena Nakami Houseware terbuat dari bahan porselen yang tebal, dan jika perlu pemanas makanan dibawahnya dapat dihidupkan untuk meyakinkan anda bahwa makanan yang anda sajikan akan selalu hangat. Rak penyangga terbuat dari logam stailess stell yang kokoh dan tidak akan berkarat dimakan usia.  Salah satu keunggulan Nakami Houseware adalah bagian ornamental emas dipermukaanya tidak akan terlepas dan mudah usang dimakan usia, jadi mungkin saja dapat anda mewariskan peralatan dapur anda kepada anak anda nantinya. Nakami Houseware dipasarkan dengan harga yang terjangkau walaupun terbuat dari bahan-bahan berkualitas premium. Kesimpulannya, kualitas bahan, desain, harga Nakami Houseware sangat premium sebagai peralatan rumah dan dapur, dan tentunya sangat berguna untuk kepentingan fotogafi makanan. Menu Rendang Daging Sapi buatanku pasti terlihat sangat mewah pada piring Nakami Houseware.

 TENDER BRAISED OCTOPUS SPICY STEWED BABY OCTOPUS TOMATO CHILI ASIAN SALTED BEAN TAOCHO FERMENTED BEAN SAUCE RECIPEBack to the octopus business, octopus is slow cooked until tender in a spicy curry-like seasoning with tauco or fermented soybean with creamy coconut milk. The savoury, salty and ocean flavour octopus is slowly boiled in creamy, rich, hot and spicy seasoning, then fresh tomatoes that added released some pleasant tangy flavur into the pot. Cubed chayote also added to melt down the heat from the chilies and balance it with it’s natural sweetness.

recipe octopus stew curry spicy chili tomato asian style TAUCO fermented bean chayote coconut milk baby octopus

I love octopus for it’s texture and flavour. Braised Octopus with Spicy Chily Sauce is previously featured on Dentist Chef blog. But actually you can use octopus mamy-many ways; grilled, soup, salad, stew, you name it. The same technique it applied before you enjoy octopus; slow cooking. before the  squid is thinly sliced in salad, it’s used to be boiled about 45 minutes in seasoned water to tenderize the meat first. Simply insert some fork to know then tenderness of the octopus meat, i like it tender but with a little resistence when i chew it.

octopus recipe spicy stewed tomato chili fermented bean curry gurita masak tauco pedas

Gurita Bumbu Tauco Pedas Bersantan is one of signature dish of my grandma, even my grandma also used to using dried whole squid for this recipe. I remember that  once i was a kid mygrandma cooked Cumi Asin Tauco or salted squid tauco and it made my gum and my mouth turn into black right after i finished my lucnh,  then once i was going out with my friends; they start to laught when i talking and smiling then i realized someting wrong within my appearance, well, that embarassing moment didn’t made me hate or even traumatize eating squid ink, infack i made Squin Ink Sauce pasta and Squid Ink Risotto, just simly brush my teeth before smiling to my patients, lol

recipe stewed octopus tender chinese style with tomato chili fermented bean paste

Tauco or Taucho,  Tauchu, or Douji is a  fermented soybean paste that very popular condiment in Indonesia. Tauco usually added in Peranakan or Chinese Indonesian Cuisine, Sundanese and also Javanese cuisine. Tauco is made by fermenting the boiled soybean with salted water in a large clay container that is sun-dried for several weeks to further the fermentation process until the color turned to yellow-reddish. Tauco got a savoury flavour and aromas, very good for stir frying seafood or vegetables, If you can fund any tauco, you can use miso or japanese soybean paste to replace it.

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Dried Octopus, lil Davy Jones

This is dried and salted octopus. The fresh small size octopus is cleaned and the internal ink sack inside the head removed, the entire octopus then salted within hours (probably overnight) then sun dried untill loss almost 80 percent of the moisture. In indonesia we called dried and salted octopus as gurita asin that literary translated as salted octopus. The market price of dried and salted octopus here in Indoesian is around 20- 30 USD for a kilo due to the excessive weight loss from the fresh octopus. Y0u probably find dried octopus in Asian market or chinese groceries, don’t hesitate to smell and touch the dried octopus. The good quality dried octopus got a ocean smells without any hint of funny chemical smells. Some white salt crystal is a good sign of dried seafood product, but don’t purchase anything with mold or slime on the surface.

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Dried and Salted Dried Octopus, Delicious Ugly Looking Creatures

What do you thing when you looking of my dried octopus??? mine was Davi Jones from The Pirates of the Carribbean. Bizzare looking dried octopus is actually a delicacy in Asian kitchen. You can use dried octopus for making Superior Soup Stock Recipe, Rice Claypot Recipe or even Asian Rice Congee. Dried octopus can be turn into delciousdish  if you cooked it right.

how to cook dried octopus soak water stewed baby octopus recipe

The Dried Octopus Soaked Overnight in Refrigerator to Soften a Little Bit

How to cook the dried octopus, well first think you should do is rehydrate the dried octopus by soaking it in cold tab water for about 2 hours prior to cooking,  but i prefer to soaked my dried octopus in the fridge overnight.  The dried rehydrated octopus should be seems double it’s original size once you drain it.  You can rubbed the skin alittle bit to remove any remaining excess salt crystal on it.

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Deep Fried Octopus, Ready for Stew

The rehydrated octopus is usually deep fried or pan fried until slighly charred before added to stew or braised dish, but this is unnecessary steps if tyou want to make soup using dried octopus. The deep fried octopus is actually ready to eat, but it’s still slighly chewy and tough, so it need to be prolonged cooked slowly to tenderize the meat. Yupp, octopus is very unique seafood, not like fish,  prawn or squid, prolonged cooking process made octopus meat tender even more by the additional period.

recipe octopus stewed tomato chili fermented bean asian style curry coconut milk tender slow cooked dried  salted baby octopus

 (Resep Gurita Bumbu Tauco Pedas)

Recipe Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

Ingredient:

  • 500 grams dried octopus (or 750 grams fresh octopus)
  • 3 ripe tomatoes,cubed
  • 30 gr bird eyechili, finely chopped
  • 2 tbsp tauco/ fermented soybean paste
  • 1 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 6 cloves garlic, chopped
  • 12 red shallots, chopped
  • 5 cm  ginger, chopped
  • 1-2 slice of galagal, bruised
  • 1 1/2-2 cups coconut milk
  • 2 cups water (or more)
  • vegetable milk for stif frying and deep frying
  • 1 kaffir lime leaves
  • 1/2 tsp Andaliman pepper #optional
  • 2 cubes of cubed chayote #optional

Garnish: spring onion, julienned, soaked in ice water until it become to curl.

Marinade : 2 tbsp lemon juice or kaffir lime juice

How to Make Stewed Octopus with Spicy Tauco or Fermented Soybean with Chilies, Chayote and Coconut Milk:

 

  1.  Soak the dried octopus in cold water overnight in the fridge, drain and discard the soaking water
  2. Marinade the octopus with kafffir lime juice for about 5 miutes, drain
  3. Deep fried the rehydrated dry squid until slighly crisp for a couple of minutes, drain
  4. You can skil the process above iy you using fresh octopus that cleaned and cut into bite size
  5. Remove the oil and het the remaining 2 tbsp excess oil for stir frying the seasoning
  6. Saute ginger, shallots, garlic, galagal, and chilies until fragrance and slighly charred.
  7. Add the tauco and kaffir lime leaves and stir fry another 2 minutes
  8. Add the octopus, chayote, and tomato
  9. Pour the water and coconut milk, season it with salt, sugar and pepper
  10. bring the octopus seasing to boil and reduce the heat into simmer, cover the lid and let it slowly cooked until tender for about 30-45 minutes depending on the size of your octopus
  11. Serve the stewed octopus with spicy tauco ot fermented bean sauce with the garnish

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Recipe Steamed Prawn with Spicy XO Sauce (Chili, Garlic, Ginger and Chives)

recipe steamed prawn xo sauce shrimp garlic chili ginger chives chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce

Steamed Prawn with XO Sauce Recipe. Steaming tiger prawn with XO sauce recipe is quick, simple, and easy within elegant and mind blowing delicious result. I love steaming any kind of seafoods, lots of practices made me pretty good at it. I’ve posted several Delicious Steamed Fish Recipe,  two Steamed Scallops Recipe, two Steamed Crab Recipes, Steamed Lobster Recipe and also Steamed  Clams Recipe,  but ain’t any steamed prawn or shrimp recipe here, then boom; here it’s now!!!

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Steamed Prawn with Spicy XO Sauce

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XO Sauce (Lee Kum Kee Brand)

XO sauce is a savoury bomb, that’s the correct definition for my taste buds. Chinese XO sauce made of  several premium dried seafoods, including dried scallops or conpoy, dried fish and shrimp, sometimes crab and shrimp roe, Chinese ham/Iham, and abalone added too to XO Sauce. The roughly chopped rehydrated dried seafood then cooked  slowly with chili peppers, onions, and garlic then added cognag or other old liquor, this is what XO (extra old) Sauce name comes from. I’m using Lee Kum Kee Brand XO Sauce for this recipe, it’s savoury enought even without any Iham at all (it’s also Halal). Lee Kum Kee penetrated Indonesia with their halal version sauces and condiments because the Indonesian majority population is moslem.

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Steamed Prawn with Spicy XO Sauce

recipe steamed prawn garlic chili xo sauce chives lap cheong steam shrimp recipe

Steamed Prawn with Spicy XO Sauce

My fellow friend Conor Bofin on his Steamed Cod Fish with Saffron and lemon Recipe had a very fancy looking photographs because the pricey saffron threads is clearly visible laid over the sliced lemon instead of over the cod fillet for favouring photography session over flavouring function. Got me into a lil bit of dilemma, but then i decided that ain’t gonna did that on this recipe, that’s why you saw the chinese sausage as the main visible topping over my steamed prawn instead of some stringy dried scallops as the main ingredients of  XO sauce. Yup, i put the damn expensive Lee Kum Kee XO  Sauce (16 USD for 80 grams) directly over the prawn meat and  stuffed some of it in the prawn head, the end result made me not feeling regret at all.

xo sauce shrimp steamed prawn chili garlic ginger chives lap cheong chinese sausage tim udang steam

Steamed Prawn with Spicy XO Sauce

recipe xo sauce steamed prawn shrimp garlic chives ginger

Steamed Prawn with Spicy XO Sauce

Very fresh tiger prawn or shrimp cleaned, the tail butterflied from the back side and then steamed with spicy chinese XO sauce.The savoury XO sauce acompanied with lots of chopped fresh chilies, garlic, ginger and white part of chinese chives then finelly topped with my Homemade Chinese Sausage or La Chang. Make sure you finely chopped all the spicy topping for steaming prawn to ensure all the spiciness goodness released once the prawn cook in the high heat steam. No need more oil added into the steamed prawn, beside the umami oil from the XO sauce, the chinese sausage fat rendered during the cooking too.

steamed shrimp xo sauce spicy chili garlic ginger chives oil tiger prawn

Steamed Prawn with Spicy XO Sauce

Steamed prawn recipe  is easy, but a little bit tricky. Timing is the key of any steaming seafood. DO NOT OVERCOOKED! prawn or shrimp because the flesh gonna be tough and rubberry.. You should stop steaming the prawn until nearly done, the remaining heat will throughly cooked the prawn meat in the platter. When you throughly cooked  the prawn in the steamer, it will be overcooked once you serving it in the dinner table.  Medium size  prawn or large shrimp that already butterflled need about 3 to 5 minutes to be cooked in the steamer.

xo sauce prawn recipe steamed shrimp garlic chili ginger chive chinese sausage lap cheung

Fresh Tiger Prawn in Spicy Xo Sauce with Chili, Garlic, Ginger, Chinese Sausage and Chives

steamed prawn xo sauce chili garlic chives chinese sausage shrimp

Fresh Prawn with Spicy XO Sauce with Bamboo Skewer on it

The freshness of the prawn or shrimp is the key for making a delicious steamed prawn.  First, you should choose the freshly catch prawn, or even better if you had live prawn that swimming in the tank, just the same whan you want to make  Raw Shrimp or Prawn Sashimi Recipe. The meaty part of the tail butterflies and then the vein removed. I put some bamboo skewer from the body to the tail stighly through out the prawn to prevent the tail curled up once it cooked.

steamed prawn with garlic ginger chili xo sauce recipe steam shrimp

Sweet and Succulent Steamed Tiger Prawn

prawn xo sauce steamed shrimp garlic ginger chili chives chinese sausage

Steamed Prawn with Spicy XO Sauce, Damn Delicious!!!

The steamed tiger prawn in spicy XO sauce is damn delicious. The tiger prawn is really sweet and succulent with all the savoury and umami flavour of the XO sauce and spicy bursting aromas and flavour of spices blended into an very seductive food porn scene. I love steamed chinese sausage too, it’s soften and the translucent fat give and extra kick into the whole dish.

xo sauce prawn recipe steamed shrimp with garlic chili ginger chives lap cheong chinese sausage

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Recipe Steamed Prawn with Spicy XO Sauce (Chili, Ginger, Garlic, Chinese Sausage and Chives)

Ingredients

  • 500 gr, 8-10  medium size tiger prawn (you can replace with any kind of lobster or shrimp)
  • 1 tbsp lemon juice or lime juice
  • 1/2 cup 40 grams XO Sauce (I’m using Lee kum Kee Brand XO Sauce)
  • 6 cloves garlic, finely chopped
  • 4 or more chili pepper, finely chopped
  • 1 thumb size ginger,finely chopped
  • 10 chinese chives separate the green and white parts, finely chopped
  • 1/2 Homemade Lap Cheong or Chinese Sausage, finely chopped
  • salt and pepper to taste
  • bamboo skewer

Garnish: chopped chilies and green part of chives

How to Make Steamed Prawn with Spicy XO Sauce:

  • Preheat the steamer over high heat
  • Butterfly the the prawn tail from the back without cutting the dorsal shells, devein and clean it under running water
  • Springkle the salt and drizzle the lemon juice over the prawn, let it sit for 5 minutes and then discard the dripping liquid
  • Spread the XO sauce  over the prawn meat and stuffed some in the head
  • Put another topping over the prawn and XO sauce
  • Insert the bamboo skewer through out the prawn from the head straight to the tail 
  • lay the XO sauce prawn over heatproof  and then steam the prawn for about 3 to 5 minute
  • DO NOT OVERCOOKED the XO sauce steamed prawn , so check the prawn doness every minute
  • Served the XO sauce steamed prawn immediately with the garnish

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Recipe Unagi Kabayaki Japanese Style Grilled Eel with Sweet Soy Sauce

recipe unagi kabayaki japanese style broiled eel bamboo skewer grilled freshwater eel

Unagi Kabayaki

Unagi Kabayaki Recipe.Unagi means japanese freshwater eel, and kabayaki refers broiled unagi fillet. Kabayaki is a japanese style cooking, the eel butterflied from the back side, gutted, deboned, drenched with sweetened soy sauce, skewerred with bamboo skewer then broiled in a charcoal grill until the unagi eel filet cooked. Kabayaki is not only for cooking eel but also several kind of fish like my Sanma Kabayaki or Broiled Pacific Saury in Japanese Sweet Soy Sauce Recipe

recipe unagi kabayaki homemade grilled eel fish japanese style broiled rice field eel

Unagi Kabayaki from Raw Unagi Eel Fillet

recipe ready to eat unagi kabayaki broiled eel japanese grilled eel

Store Brought and Ready to Eat Unagi Kabayaki

Unagi or Japanese freshwater eel is usually available in a Japanese supermarket. Unagi kabayaki is also available ready to eat, usually vaccum packed and frozen, all you need to do is reheated is in a microwave or simply pan fried  it in a skillet. A small pack of unagi kabayaki cost me about 14 USD, i love the umami flavour but not the texture,  the unagi eel meat texture is spongy and flaky instead of moist and succulent. You may seen the frozen japanese eel or unagi, never choose unvaccum sealed eel or any kind of fish fillet, choose only vaccum packed unagi eel fillet otherwise you purchased for tasteless and spongy eel meat.  So i personally i prefer the raw unagi fillet better than then cooked it kabayaki style myself, because the properly vaccum sealed raw unagi eel fillet is still moist and succulent ofter cooked.

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Skewered Broiled Eel or Unagi Kabayaki

Kabayaki style grilled unagi eel usually skewered with bamboo skewer before glazed with swetened soy sauce and broiled over charcoal grill. Asian really depend on bamboo skewer, we used it to made Chicken Satay with Peanut Sauce or Chinese Honey Grilled Pork Belly Charsiew. Remember to soak the bamboo skewer  in a cold tab water overnight or simply boiling it for ten minutes before you using it, otherwise the bamboo skewer is easily burned out over the grill.

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Unagi Kabayaki with Sweet and Sticky Swetened Soy Sauce Glaze

recipe unagi kabayaki japanese grilled eel sweet soy sauce skewered rice field freshwater eel

Unagi Kabayaki: Finger Licking Good!

Homemade kabayaki sauce for glazing the gilled unagi or freshwater eel is usually made of 3 parts light soy sauce, 1 part mirin, 1 part sake, and  2 parts white caster sugar by volume.  This is the basic kabayaki sauce recipe and the ratio used to be different for each licking, beside, whole cloves garlic, cinnamon, star anise and sliced ginger added when the kabayaki sauce is simmerred until thickened into half amount. Kabayaki sauce taste sweet because the addition of sugar and mirin (sweet rice wine), so i guess kabayaki sauce should be called swetened soy sauce, do not confuse with kecap manis or Indonesian sweet soy sauce.Making your own unagi kabayaki with store brought kabayaki sauce made your life easier. Store brought kabayaki sauce usually using molases instead of sugar as a swetened agent, this made the store brought kabayaki sauce is not easily burn during the grilling process. That’s why molasses is more preferred than sugar for any glazing barbeque sauce, including kabayaki sauce. Homemade kabayaki sauce is not only suits for grilling fish, but also for chicken fillet, shrimp or any kind of seafoods.

grilled eel japanese unagi kabayaki recipe how to broiled freshwater eel filet

Homemade Unagi Kabayaki

unagi kabayaki recipe japanese style grilled eel rice field eel swamp eel padi field eel

Unagi Kabayaki

In Indonesia, we familiar with swamp eel, with many kind of names: asian eel, rice field eel, padi field eel. Slightly different with unagi, swamp eel is finless. The taste is quite similiar, but i guess the  unagi is fattier and meatier than swamp eel. The basic preparation of swamp eel for making kabayaki is also similiar with unagi. You can watch how to do it in how to butterfly eel for kabayaki

recipe unagi kabayaki

Unagi Kabayaki

deep fried eel bone recipe crispy belut goreng garing resep

Deep Fried Eel Bone

I love nose to tail concept of eating, nothing edible part of the animal left behind and discarded. This is the best way to honour the sacrifation of the aniwal live. I love to eat the eel bone, it’s crunchy and crispy. The unagi or japanese eel bone is marinated with salt, pepper and lime juice then deep fried in a medium heat flame uti it’s crisp up, totally scrumptious.  I even ever had a fish bone crusted fish steak in a restaurant, the fish ribs bone deep fried and then crumbled on top of halibut fillet.

resep unagi kabayaki belut panggang jepang kecap manis

Belut Bakar Bumbu Kecap ala Jepang

Growing up in Indonesia is made me familiar with swamp eel, especially in my childhood. Beside the fact that eel is a brain food within it’s essential omega 3 and omega 6 fatty acid that help to improve a chind brain’s neurotransmitter capability that basically made you think faster. In indonesia we used to called griled eel as belut bakar kecap manis  or simply belut panggang kecap. We didn’t use kabayaki sauce for making belut bakar kecap, but it’s using kecap manis or or Indonesia sweet soy sauce, just like my Balinese Style Barbequed Baby Back Ribs sauce. Large swamp eel about 300-400 grams each suits for making kabayaki style grilled eel, but the smaller is usually batterred and deep fried just like my Deep Fried Beer Batter Calamary or Squid Ring.

recipe unagi kabayaki how to grilled eel fish japanese soy sauce

Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce)

Unagi Kabayaki Recipe( Japanese Style Grilled Freshwater Eel with Sweetened Soy Sauce):

  • 2 large unagi or Japanese eel  about 200-300 grams each (You can replace with swamp eel or conger ell or any kind of eel you’ve got)
  • 1 lime juice
  • salt and pepper to taste
  • 1 cup kabayaki sauce and more for glazing the grilled eel
  • Bamboo skewer, soaked in a water overnight to prevent it burning over the grill

How to Make Unagi Kabayaki:

  • You can watch how to preparing live unagi eel for kabayaki here
  • Kill the unagi eel by made incision in the back of the head until the eel died bleeding
  • Cut open the unagi eel from the backside by running a very sharp boning knive alongside the backbone
  • Take out the unagi eel  guts
  • Wash the unagi eel  under a cold  running water, rub  and clean the reddish black part in the center of the cavity  below the back bone
  • Remove the unagi eel back bone by running the sharp boning knive within the backbone from the head to the tail
  • Cut the unagi eel into bite pieces
  • Pat dry the excess moisture using kitchen paper
  • Put the unagi eel fillet in a bambo skewer
  • Apply the  homemade kabayaki sauce all over the unagi eel
  • Broil the kabayaki sauce glazed unagi eel until the kabayaki sauce is caramelised and the unagi eel is cooked through, flip it over to prevent the kabayaki sauce burned out.
  • Apply more kabayaki sauce  in the unagi eel meat side twice during the broiling process
  • Served the unagi kabayaki immediately with steaming hot rice.

Homemade Kabayaki Sauce Recipe for Grilling Unagi or Eel:

  • 300 ml light soy sauce
  • 100 ml mirin
  • 10o ml sake
  • 200 ml molases or sugar (i’m using palm sugar)

How to Make Kabayaki Sauce :

  • Mix all ingredients in a heavy bottom non stick sauce pan, bring it to boil
  • Simmer the kabayaki sauce over low heat until thicken into half

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Resep Dekke Naniura Ikan Mas Masakan Khas Batak (Spicy Hot Pickled Grass Carp) for a Bataknese Descent Dentist 25th Birthday

resep dekke naniura ikan mas masakan khas batak tapanuli utara

Dekke Naniura Masakan Khas Batak Toba

Resep Dekke (Dengke) Naniura Masakan Khas Tapanuli Utara-Batak Toba. Dengke (pronounced: Dekke) naniura deribed from Bataknese descent language dengke meaning fish, Nani refers to a process and ura meaning sour (lime /lemon juice), So Naniura is a spicy pickled fish using grass carp (ikan mas) and jeruk jungga (kaffir lime juice). Dekke Naniura used to  heavily seasoned with chili and  turmeric based seasoning and then marinated for hours until the grass carp fish flesh tender and “cooked” within the acidic lime based pickling marinade and the remaining bone easily separated and removed from the fish flesh.

resep naniura dekke mas ihan batak

Dekke Naniura Masakan Khas Tapanuli Utara

Resep Dekke naniura. Naniura adalah masakan yang berasal dari tanah Tapanuli Utara, leluhur orang Batak Toba. Dekke Naniura adalah masakan yang terbuat dari ikan mas berbumbu yang disajikan tanpa proses memasak menggunakan api, tetapi “dimasak” dalam bumbu air jeruk asam yang berbahan dasar utte jungga atau jeruk jungga (sejenis jeruk purut khas Sumatera Utara). Air asam dalam jeruk jungga dapat memasak atau lebih teptnya mendenaturasi protein pada daging ikan mas sehingga kolagennya terputus dan dagingnya menjadi empuk setelah direndam selama  kurang lebih 4 jam, selain itu pH rendaman naniura yang asam membunuh parasit dan kuman bakteri yang terdapat dalam daging ikan mas. Naniura berbumbu dasar kunyit dengan intensitas kepedasan yang menyengat lidah. Bumbu naniura yang wajib lainnya adalah andaliman atau merica batak, bahan ini dapat ditemukan di penjual makanan khas batak. Andaliman memberikan sensasi getir atau baal pada ujung lidah yang akan membuat nafsu makan semakin bertambah. Dekke Naniura juga ditambahkan batang kecombrang yang menambahka aroma dan rasa asam yang menyegarkan. Selain itu tidak lupa ditambahkan kacang tanah dan kemiri ke dalam bumbu perendam naniura yang sebelumnya disangrai dan kemudian dihaluskan untuk memberikan rasa gurih kedalam masakan ini.

recipe grass carp ceviche spicy chili turmeric kaffir lime fish ceviche recipe ikan mas naniura

Dekke Naniura an Indonesian Style Spicy Fish Ceviche

Naniura is a pickled raw fish, similiar to ceviche (Peru) kinilaw/kilawin(Philiphine) or poke (Hawai/USA). I quite familiar with raw seafood dishes, actually way before i made myself naniura, i made my Raw Live Spiny Lobster Ceviche with Cherry Tomatoes and also Raw Tiger Prawn Sashimi. One thing i know that  before considering made your own raw fish dish, you should know how to deal with it. In order to reduce the risk, you should pay extra attention on the following tips to handle raw fish dish at home :

  • If you had live fish, keep it  alive as long as posible, kill it just before serving or using the raw fish within the recipe,
  • If you had a vaccum packed fish filets with certified sashimi grade, thaw it in the fridge overnight or submerged the whole package in a cold water before serving or using raw fish in the recipe, never thawing it in room temperature or your fish gonna be spoiled.
  • Keep all the tools clean and properly desinfected for serving or using raw fish in the recipe, stop handling the fish if there are accidentally wounds cuts on your hands. Cleanliness is the law for handling raw food!!!
  • Keep the raw fish cold, right after you dressed the live fish, put some ice to kept it cold, it’s better you serving or using raw fish in the recipe over a bed of ice.
  • Keep it fast and moving, dress your fish quickly and served it immediately, it’s better to served raw fish  within 2-4 hours after killed and dressed.
  • Incase your raw fish is not fresh or with a strange taste (usually from the frozen vaccum pack), stop eating it.
  • Consult the doctor  if gastrointestinal symptoms appear after eating raw fish
Resep dekke naniura  ikan mas masakan batak toba tapanuli utara

Dengke Naniura Masakan Khas Batak Toba-Sumeatera Utara

Dengke naniura isn’t much known and served this days, my parent’s generation maybe had a chance to enjoying naniura  once a while their grown up, but for some of the Bataknese descent in my generation didn’t even known anymore about it and thus made naniura less known and apreciated even more. Naniura used to be a festive dish in any Bataknese celebration occations, but now i’ve never seen any naniura served outside North Sumatra land. Countless lapo (bataknese ethnic restaurant) appear across Indonesia, but seldom providing naniura in the menu, unless special order made priorly the day before. I totally understand why i didn’t grown up with naniura, that because my mom comes from the Batak Mandailing (Southern Bataknese) that not used to naniura dish, but luckily my grandma from my father comes from Batak Toba (Northen Bataknese) and she more than happy to share her recipe. The worst thing about naniura is now only several elder know about the authentic recipe of making it. Backthen once there’s no refrigerator and people made their naniura with a humble kitchen tools, but now the refrigerator exist and it’s kinda embarrassed me off for my bataknese descent blood running throught my vein but i didn’t try making dekke naniura once. Now in  the day that i’m turning 25, i celebrate my birthday to share the recipe of Dekke Naniura by my humble  grandmother Opung Nova boru Hutabarat.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Asam Jungga or Jeruk Jungga

Jeruk Jungga Asam Jungga Jeruk Batak

Diagonal Cut Asam Jungga Show the Very Thin Skin

The basic marinade for pickling dekke naniura is the jeruk jungga or utte jungga, it’s a local name for endemic kaffir lime which had a thinner skin and more sour juice than common kaffir lime. The naniura spice paste made of shallots, garlic, turmeric, ginger that burnt and charred over a gas flame first before mashed alongside chilies and bird eye chilies pepper. Toasted corriander, peanut and candle nuts then added to the spice paste to give a rich and creamy flavour into the tangy kaffir lime marinate

andaliman merica batak lada getir szechuan peppercorn

Andaliman Pepper

Andaliman pepper (Zanthoxylum acanthopodium) or lada batak is an essential ingredients for kicking dekke naniura taste. Andaliman pepper closely related to Sichuan pepper (Zanthoxylum bungeanum) and Sansho pepper (Zanthoxylum piperitum), the husk or seed pericarps are used as spices in cooking and have a tongue-numbing and tingling sensation. Andaliman got a citrusy and tangy fruity flavour on it, but if you living abroad, sichuan pepper and sansho pepper is good enought to substitude it. Andaliman is also used to added to any Bataknese dishes like Arsik Ikan Mas Khas batak (Spicy Fish Stew) and Saksang Ayam (Spicy Chicken with Blood Stew)

batang rias kecombrang honje resep naniura ikan mas arsik

Batang Rias/Kecombrang/Honje

Rias (Etlingera elatior) or torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, kecombrang, bunga kantan, Philippine wax flower, xiang bao jiaing, Indonesian tall ginger, boca de dragón, rose de porcelaine, porcelain rose you name it yourself. The soft whitish inner part of the torch ginger flower used also to the naniura seasoning, this is the lass but not less ingredients. The torch ginger stalk usually exposed to the flame until the outside layer charred and slightly burnt before peeled off and mashed within the naniura spice paste

recipe spicy fish ceviche  tender succulent meat kaffir lime juice peanut chili turmeric

Kicking Delicious Spicy and Tender Dekke Naniura

Naniura dengke that popular nowdays using grass carp or ikan mas/dekke mas or literrary translated in english as golden fish, back then naniura originally used ikan batak, ihan or dekke curong (Toba), or dekke jurung-jurung (Mandailing)(Tor Tombroides). Ikan semah or ikan batak had a plenty names around the world, Ikan Kelah or Ikan Empurau (Malaysia), Mahseer Fish (India). Even in Indonesia, we”ve got several name for this fish from the genera; known as Ikan semah (South Sumatra), Ikan Sapan (Borneo), Ikan dewa/Ikan Kancra Bodas/Ikan Kencara (West Java), Ikan Tambra/ Tombro (Central Java). This ikan batak is quite rare and pricey, that’s why naniura ihan batak used to be a special threat to the wealthy and royalties among Bataknese people. You can use any kind of sashimi grade fish filets if you want to make naniura, but you must using live freshwater fish like grass carp for this recipe.

resep dekke naniura ikan mas khas batakCara membuat naniura. This is how you make dekke naniura; medium size live grass carp (300-500 grams) scalled and  butterflied through out the  back side. The grass carp internal organ and gills removed then the fish cleaned under running cold water to remove the remaining blood and slime. The fish than laid in a shallow glass bowl to made the pickling marinade completely drenched the fish. never use metal or plastic bowl to marinade fish in acid liquid because the contact will conduct unwanted chemical reaction.

resep ikan mas naniura masakan khas batak toba (2)The first lime juice and salt poured over the fish and then flipped around to made sure all the fish fillets drenched with the kafir  lime juice and refrigerate about 10 minutes until the skin not slimey anymore.

resep cara membuat ikan mas naniura dekke na niura khas tapanuli utara batakThe kaffir lime juice and alll the dripping liquid that mixed with the grass carp fish remaining slime then discarded. This is a very important steps to made sure the finished  dekke naniura didn’t taste fishy at all.

 

resep dengke naniura ikan mas jeruk jungga purut masakan khas tapanuli utara batakThe remaining 3 jeruk jungga or kafir lime juice  squeese out and added to the grass carp fish. Never forget to remove the seed before pouring it to the fish unless you had to picked it one by one like i fooly did in the photograph above.

resep naniura ikan mas khas batak spicy ceviche grass carp fishLet the entire glass bowl covered with cling wrap plastic and sitting undisturbly about 30 minutes to one hour in the fridge. Plastic wrapping is necessary because you didn’t want to infused any funny smells within your  raw pickled grass carp fish. Meanwhile, you can prepare the dengke naniura spice paste for pickling-marinating the grass carp fish.

resep ikan mas tulang lunak dekke na niura masakan khas batak tobaThis is how the grass carp fish look a like after soaked about 30 minutes to one hour in the fridge, the flesh is turning from translucent into a withish opaque color. The texture is softer than the raw fish flesh. The grass carp fish back bone now can easily separated from the flesh and removed.

cara membuat ikan mas naniura dekke khas batak tulang lunakThe grass carp ribs bone is also easily separated and removed from the belly flesh. This is the fun part of making dekke naniura. make sure you remove any bony part of the fish except the tail and the head of course.

recipe grass carp fish ceviche ikan mas naniura tulang lembut asam junggaThis is all the grass carp fish bone; back bone, fins and ribs completely removed and discarded from the flesh. This step made the dengke naniura even more easy to consume and let the acid pickling marinade penetrate even better to the fish flesh. The dengke naniura spice paste mixture then added to the fish and mix well until all the surface covered (sorry i forgot to photograph it) then the grass carp fish let marinated-pickled within the spices and kaffir lime juice for another 3 hours in the fridge untill all the fish flest is tender and taste kicking delicious.

dekke naniura ikan mas daging lembut pedas kacang andaliman jeruk jungga

Very Tender Raw Grass Carp Fish Dekke Naniura

This is how the finish product of dekke naniura, the grass carp is totally tender and can be cut using spoon. The raw grass carp fish head and tail bone even tender enough to chew and completely edible because it completely “cooked” or denaturated. The kaffir lime juice and heavy seasoning made this spicy Indonesian style ceviche very delicious. Dekke naniura is a very complex in flavour; sourness from the kaffir lime juice, hotness from the chilies, numbning from the andaliman pepper, nutty from peanut and candlenut, then it’s all blended with garlic, shallot, turmeric, ginger and torch ginger stalk into a heavenly lip smacking delicious combo.  The dekke naniura served with toasted peanut to add little more crisp and crunchy texture.

resep naniura ikan mas jeruk jungga purut kacang tanah rias andaliman khas batak

Resep Dekke Naniura Ikan Mas Khas Batak (Spicy Pickled Grass Carp Fish Recipe)

Resep Dekke Naniura Ikan Mas Khas Batak  (Spicy Pickled Grass Carp Fish Recipe)

Recipe by Opung Nova boru Hutabarat

Ingredients :

  • 500 gram ikan mas (Live grass carp fish)
  • 4 buah Jeruk Jungga/Lemon/Purut (Kaffir lime/lemon, Juiced)
  • 1/2 tbsp garam (Salt)
  • 3 tbsp Kacang Tanah Sangrai (Toasted peanut for garnish)

Naniura Spice Paste (Bumbu halus):

  • 1 tbsp Andaliman pepper (Substituted with Japanese Sansho pepper or Chinese Sichuan pepper)
  • 20 cm batang rias/kecombrang, bakar ( torch ginger stalk, charred over flames, peeled)
  • 1 serai, dimemarkan (lemongrass, bruised)
  • 8 bawang merah, bakar (red shallots, charred over flames, peeled)
  • 2 bawang putih , bakar (garlic, charred over flames, peeled)
  • 12 cabai merah (red chili pepper, toasted)
  • 6 buah cabai rawit (bird eye chili pepper)
  • 3 tbsp kacang tanah sangrai (peanut, toasted)
  • 6 butir kemiri sangrai (candlenuts, toasted)
  • 5 cm kunyit bakar (turmeric, charred over flames, peeled)
  • 2 tsp ketumbar (corriander, toasted)
  • 2 cm jahe, bakar (ginger,charred over flames, peeled)
  • 2 stbsp  garam (Salt)

Cara membuat Dekke Naiura Ikan Mas Masakan Khas Batak:

1. Bersihkan ikan, belah punggungnya, taruh dalam pinggan kaca lalu tambahkan perasan 1 buah air jeruk jungga/ purut/lemon dan garam, diamkan selama 10 menit di kulkas

2. Buang semua cairan yang terdapat dalam pinggan kaca

3. Tambahkan perasan 3 buah air jeruk jungga/ purut/lemon diamkan selama 30 menit di kulkas sampai tulang ikan dapat dipisahkan dari dagingnya dengan mudah

4. Bersihkan ikan dari semua duri dan tulang, kecuali tulang ekor dan kepala sampai bersih

5. Lumuri ikan dengan bumbu halus dan diamkan selama kurang lebih 3 jam dalam kulkas sampai daging ikan menajadi lembut dan bumbu menyerap sempurna ke dalam daging ikan

6. Sajikan dekke naniura dengan kacang tanah sangrai

Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

steamed lobster with superior soy sauce chinese style

Chinese Style Steamed Lobster with Superior Soy Sauce

Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy,  simple and yet elegant dish that would impressed everybody.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Chinese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before,  so you should give it a try sometimes. Here’s the list of of lobster recipes;

steamed lobster recipe chinese style soy sauce mushrooms ginger garlic bamboo lobster

Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped  garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.

how to steamed live lobster recipe with garlic ginger scallion soy sauce

The Lobster Anthena Sneaking Out from the Steamed

How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.

live bamboo lobster steamed resep lobster bambu tim chinese food

Live Bamboo Lobster

I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off,  the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.

recipe steamed lobster garlic ginger soy sauce easy chinese style steamed bamboo lobster bambu

Chinese Style Steamed Live Lobster


Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat  gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked  the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in  medium size (about 300-500 grams).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

The steamed lobster served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
  • 1 tbsp lemon juice 
  • 1 tbsp of brown sugar (or rock sugar)
  • 2 tbsp of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 cup water
  • 1/2 tsp of sesame oil
  • 1 tbsp olive oil for stir frying
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1/2 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 scallion (white part only), finely chopped

How to Make Chinese Style Steamed Lobster:

  • Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
  • Rub the lobster lighly with salt and lemon juice, set aside
  • Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
  • Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
  • Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
  • Steam the lobster about 5- 7  minutes until done depending of the lobster size
  • DO NOT OVERCOOKED, so check the steamed lobster in the  couple of last minutes
  • Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil

Garnish: Chopped cilantro

Dipping sauce *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

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