Malaysian
Ikan Kukus Halia (Steamed Fish with Ginger and Soy)
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Ikan Kukus Halia (Steamed Fish with Ginger and Soy) is Malaysian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Julienne the ginger and slice the spring onions.
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Lay the fish on a heatproof plate and scatter half the ginger over the top.
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Set the plate in a steamer over boiling water, cover, and steam until the fish is just cooked through, about 10 minutes.
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Pour off any liquid that has collected on the plate.
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Scatter the remaining ginger and the spring onions over the fish, then drizzle with the light soy sauce and sesame oil.
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Heat the cooking oil in a small pan until just smoking and carefully pour it over the fish, letting it sizzle.
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Serve hot alongside rice.
Watch how to cook Ikan Kukus Halia (Steamed Fish with Ginger and Soy)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Ikan Kukus Halia (Steamed Fish with Ginger and Soy), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Ikan Kukus Halia (Steamed Fish with Ginger and Soy) carries gluten, soy, fish, and sesame. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Fish | Yes | Ayam Goreng Berempah (Malaysian Spiced Fried Chicken) |
| Sesame | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 200 kcal
- Protein
- 26 g
- Carbs
- 2 g
- Fat
- 10 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 430 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Ikan Kukus Halia (Steamed Fish with Ginger and Soy) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.