Chef Norman's Poached Sea Bass in Lemongrass and Chilli Sauce

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia”. Malaysian cuisine is so diverse with many great dishes from multi ethnics such as Malay (like me), Chinese and Indian together with ethnic minorities such as Peranakans for the Nyonya cuisine, Mamak cuisine, Kristang cuisine (combination of Portuguese, Indian and Malay flavours) and Indigenous people from different tribes with many great dishes cooked with foraged ingredients. Apart from these amazing cuisines, some of our dishes are greatly influenced by our neighbouring countries such as Thailand and Indonesia. For this recipe, it is influenced by the Thai cuisine with fiery bird’s eye chillies as one of the key ingredients. Replace with thinly sliced red chili if you prefer less spicy.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a wok or deep frying pan, mix well the sauce ingredients with 400ml of water and cook on a medium heat until the mixture started boiling, then lower the heat to low and let it simmer for 2 minutes.

Step 2

Gently place the pak choy into the sauce and the sea bass on top of pak choy. Cover the wok or frying pan with a lid and continue cooking for 3 minutes until the pak choy wilted and the fish cooked through.

Step 3

Transfer to a serving bowl and garnish with coriander and spring

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