Chili Lime Steamed Golden Pomfret Set
1 hour 15 minutes
1 Serving
Recipe Description
This Chili Lime Steamed Golden Pomfret set recipe consists of several dishes such as Green Papaya Salad, Chicken Coconut Milk Soup, and Milk which can provide enough energy to do daily activities especially the various of protein sources.
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Set Meal
- Brown rice
- 130 g Brown rice
- Chili Lime Steamed Golden Pomfret
- Green Papaya Salad
- Chicken Coconut Milk Soup
- Dairy product
- 200 ml Berries flavoured cultured milk
Nutrition Value in 1 Serving
Calories
780 kcal
Carbohydrate
106.3 g
Fat
16.1 g
Protein
52.6 g
Set Meal
- Brown rice
- 80 g Brown rice
- Chili Lime Steamed Golden Pomfret
- Green Papaya Salad
- Chicken Coconut Milk Soup
- Dairy product
- 150 ml Berries flavoured cultured milk
Nutrition Value in 1 Serving
Calories
685 kcal
Carbohydrate
86.6 g
Fat
15.4 g
Protein
50.1 g
Set Meal
- Brown rice
- 60 g Brown rice
- Chili Lime Steamed Golden Pomfret
- Green Papaya Salad
- Chicken Coconut Milk Soup
- Dairy product
- 150 ml Berries flavoured cultured milk
Nutrition Value in 1 Serving
Calories
594 kcal
Carbohydrate
81.2 g
Fat
13.1 g
Protein
37.7 g
Chili Lime Steamed Golden Pomfret
Ingredients
100 g | Golden pomfret cutlet |
1/2 tsp | AJI-SHIO® Flavoured Pepper |
1 pc | Lemongrass, bruised & cut 2 cm |
1 | Tomato, cubed |
30 g | Chinese cabbage, shredded |
1/4 cup | Water |
1/2 tsp | TUMIX® Anchovy Stock |
1 tsp | Finely chopped palm sugar |
1 tsp | Garlic paste |
1 | Birds eye chili, finely chopped |
3 sprigs | Coriander leaves, chopped |
1 tsp | Lime juice |
1 tsp | Lime juice |
Method
- Sprinkle AJI-SHIO® on pomfret.
- Place the fish on a shallow bowl, put lemongrass on it.
- Steam for 5-10 minutes or until done. Turn heat off.
- Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
- In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
- Turn heat off and add coriander leaves, fish sauce and lime juice.
- Pour onto fish.
Green Papaya Salad
Ingredients
½ tsp | Minced garlic |
1 | Birds eye chili, chopped |
1 sachet | Pal Sweet® Sweetener |
1 tsp | Lime juice |
1 tsp | Fish sauce |
1 | Tomato, diced 1 cm |
160 g | Unripe papaya, peeled |
1 tbsp | Roasted peanuts, crushed |
Method
- Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
- Grate papaya into long strands and toss into mixture.
- Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
250 ml | Water |
1/2 tsp | TUMIX® Chicken Stock |
90 g | Chicken breast, diced 2cm |
1 tsp | Onion paste |
3 thin slices | Galangal |
1 pc | Lemongrass, bruised |
1 pc | Kaffir lime leaf, torn |
1 tbsp | Coconut milk |
Sauce Ingredients:
1/4 tsp | Tamarind paste |
1 tsp | Fish sauce |
1 tsp | Lime juice |
1/4 tsp | Chili flakes |
Method
- Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
- Reduce heat and simmer for 5 minutes.
- Add kaffir lime leaf, coconut milk and sauce ingredients.
- Stir until soup boils gently, then turn heat off.
Chili Lime Steamed Golden Pomfret
Ingredients
100 g | Golden pomfret cutlet |
1/2 tsp | AJI-SHIO® Flavoured Pepper |
1 pc | Lemongrass, bruised & cut 2 cm |
1 | Tomato, cubed |
30 g | Chinese cabbage, shredded |
1/4 cup | Water |
1/2 tsp | TUMIX® Anchovy Stock |
1 tsp | Finely chopped palm sugar |
1 tsp | Garlic paste |
1 | Birds eye chili, finely chopped |
3 sprigs | Coriander leaves, chopped |
1 tsp | Lime juice |
1 tsp | Lime juice |
Method
- Sprinkle AJI-SHIO® on pomfret.
- Place the fish on a shallow bowl, put lemongrass on it.
- Steam for 5-10 minutes or until done. Turn heat off.
- Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
- In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
- Turn heat off and add coriander leaves, fish sauce and lime juice.
- Pour onto fish.
Green Papaya Salad
Ingredients
½ tsp | Minced garlic |
1 | Birds eye chili, chopped |
1 sachet | Pal Sweet® Sweetener |
1 tsp | Lime juice |
1 tsp | Fish sauce |
1 | Tomato, diced 1 cm |
160 g | Unripe papaya, peeled |
1 tbsp | Roasted peanuts, crushed |
Method
- Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
- Grate papaya into long strands and toss into mixture.
- Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
250 ml | Water |
1/2 tsp | TUMIX® Chicken Stock |
90 g | Chicken breast, diced 2cm |
1 tsp | Onion paste |
3 thin slices | Galangal |
1 pc | Lemongrass, bruised |
1 pc | Kaffir lime leaf, torn |
1 tbsp | Coconut milk |
Sauce Ingredients:
1/4 tsp | Tamarind paste |
1 tsp | Fish sauce |
1 tsp | Lime juice |
1/4 tsp | Chili flakes |
Method
- Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
- Reduce heat and simmer for 5 minutes.
- Add kaffir lime leaf, coconut milk and sauce ingredients.
- Stir until soup boils gently, then turn heat off.
Chili Lime Steamed Golden Pomfret
Ingredients
60 g | Golden pomfret cutlet |
1/2 tsp | AJI-SHIO® Flavoured Pepper |
1 pc | Lemongrass, bruised & cut 2 cm |
1 | Tomato, cubed |
30 g | Chinese cabbage, shredded |
1/4 cup | Water |
1/4 tsp | TUMIX® Anchovy Stock |
1 tsp | Finely chopped palm sugar |
1 tsp | Garlic paste |
1 | Birds eye chili, finely chopped |
3 sprigs | Coriander leaves, chopped |
1 tsp | Lime juice |
1 tsp | Lime juice |
Method
- Sprinkle AJI-SHIO® on pomfret.
- Place the fish on a shallow bowl, put lemongrass on it.
- Steam for 5-10 minutes or until done. Turn heat off.
- Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
- In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
- Turn heat off and add coriander leaves, fish sauce and lime juice.
- Pour onto fish.
Green Papaya Salad
Ingredients
½ tsp | Minced garlic |
1 | Birds eye chili, chopped |
1 sachet | Pal Sweet® Sweetener |
1 tsp | Lime juice |
1 tsp | Fish sauce |
1 | Tomato, diced 1 cm |
160 g | Unripe papaya, peeled |
1 tbsp | Roasted peanuts, crushed |
Method
- Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
- Grate papaya into long strands and toss into mixture.
- Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
250 ml | Water |
1/2 tsp | TUMIX® Chicken Stock |
70 g | Chicken breast, diced 2cm |
1 tsp | Onion paste |
3 thin slices | Galangal |
1 pc | Lemongrass, bruised |
1 pc | Kaffir lime leaf, torn |
1 tbsp | Coconut milk |
Sauce Ingredients:
1/4 tsp | Tamarind paste |
1 tsp | Fish sauce |
1 tsp | Lime juice |
1/4 tsp | Chili flakes |
Method
- Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
- Reduce heat and simmer for 5 minutes.
- Add kaffir lime leaf, coconut milk and sauce ingredients.
- Stir until soup boils gently, then turn heat off.
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes