Tuesday, 14 September 2010

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. So light, so addictive and soooo satisfying!


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


1. Line a pyrex dish with the turmeric leaf.
2. Lay the Pekasam Fish on the leaf.
3. Smother with bird's eye chilli using a spoon.
4. Steam for 10 minutes.
5. When serving, squeeze with lime juice.


1. Letak daun kunyit diatas pyrex.
2. Letakkan Ikan Pekasam di atas daun kunyit.
3. Rata-ratakan cili padi diatas ikan pekasam dengan menggunakan sudu.
4. Kukus selama 10 minit.
5. Bila menghidang, perahkan limau kasturi.

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authorMarina Mustafa. Author of ten cookbooks.

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