Back to recipes
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...........and a final squeeze of fresh lime.

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
  • Ingredients:1 Pekasam Fish12 bird's eye chillies/cili padi, pounded coarsely (ditumbuk kasar)1 piece turmeric leaf/ daun kunyit2 calamansi lime/limau kasturi, squeezed for juice ( diperah jus)

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.

  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.