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Pekasam with Bird's Eye Chillies on Turmeric Leaf
Malay Heritage

Pekasam with Bird's Eye Chillies on Turmeric Leaf

I love Pickled Fish, smothered with birds-eye chillies sitting beautifully on fresh turmeric leaves & beautifully steamed...........

Prep20m
Cook10m
Total30m
Difficultymedium
Marina’s Story

I love Pickled Fish, smothered with birds-eye chillies sitting beautifully on fresh turmeric leaves & beautifully steamed...........and a final squeeze of fresh lime. So light, so addictive and soooo satisfying!

Ingredients

4 servings
  • Pekasam Fish1
  • bird's eye chillies/cili padi, pounded coarsely (ditumbuk kasar)12
  • turmeric leaf/ daun kunyit1 piece
  • calamansi lime/limau kasturi, squeezed for juice ( diperah jus)2

Instructions

  1. 1.

    Line a pyrex dish with the turmeric leaf.

  2. 2.

    Lay the Pekasam Fish on the leaf.

  3. 3.

    Smother with bird's eye chilli using a spoon.

  4. 4.

    Steam for 10 minutes.

  5. 5.

    When serving, squeeze with lime juice.Caranya:

  6. 6.

    Letak daun kunyit diatas pyrex.

  7. 7.

    Letakkan Ikan Pekasam di atas daun kunyit.

  8. 8.

    Rata-ratakan cili padi diatas ikan pekasam dengan menggunakan sudu.

  9. 9.

    Kukus selama 10 minit.

  10. 10.

    Bila menghidang, perahkan limau kasturi.