Chili Lime Steamed Golden Pomfret Set

Chili Lime Steamed Golden Pomfret Set
Chili Lime Steamed Golden Pomfret Set
Chili Lime Steamed Golden Pomfret Set
1 hour 15 minutes
recipe-cook-time
1 Serving
Description
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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Method
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
Calories
780 kcal
Carbohydrate
Carbohydrate
106.3 g
Fat
Fat
16.1 g
Protein
Protein
52.6 g
Method
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
Calories
685 kcal
Carbohydrate
Carbohydrate
86.6 g
Fat
Fat
15.4 g
Protein
Protein
50.1 g
Method
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
Calories
594 kcal
Carbohydrate
Carbohydrate
81.2 g
Fat
Fat
13.1 g
Protein
Protein
37.7 g
Chili Lime Steamed Golden Pomfret
Ingredients
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
Method
  1. Sprinkle AJI-SHIO® on pomfret.
  2. Place the fish on a shallow bowl, put lemongrass on it.
  3. Steam for 5-10 minutes or until done. Turn heat off.
  4. Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
  5. In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
  6. Turn heat off and add coriander leaves, fish sauce and lime juice.
  7. Pour onto fish.
Green Papaya Salad
Ingredients
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
Method
  1. Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
  2. Grate papaya into long strands and toss into mixture.
  3. Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
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
Method
  1. Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
  2. Reduce heat and simmer for 5 minutes.
  3. Add kaffir lime leaf, coconut milk and sauce ingredients.
  4. Stir until soup boils gently, then turn heat off.
Chili Lime Steamed Golden Pomfret
Ingredients
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
Method
  1. Sprinkle AJI-SHIO® on pomfret.
  2. Place the fish on a shallow bowl, put lemongrass on it.
  3. Steam for 5-10 minutes or until done. Turn heat off.
  4. Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
  5. In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
  6. Turn heat off and add coriander leaves, fish sauce and lime juice.
  7. Pour onto fish.
Green Papaya Salad
Ingredients
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
Method
  1. Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
  2. Grate papaya into long strands and toss into mixture.
  3. Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
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
Method
  1. Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
  2. Reduce heat and simmer for 5 minutes.
  3. Add kaffir lime leaf, coconut milk and sauce ingredients.
  4. Stir until soup boils gently, then turn heat off.
Chili Lime Steamed Golden Pomfret
Ingredients
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
Method
  1. Sprinkle AJI-SHIO® on pomfret.
  2. Place the fish on a shallow bowl, put lemongrass on it.
  3. Steam for 5-10 minutes or until done. Turn heat off.
  4. Open steamer cover, scatter tomato and Chinese cabbage. Replace cover.
  5. In a saucepan, boil water, TUMIX®, palm sugar, garlic and chili.
  6. Turn heat off and add coriander leaves, fish sauce and lime juice.
  7. Pour onto fish.
Green Papaya Salad
Ingredients
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
Method
  1. Combine garlic, chili, Pal Sweet®, lime juice, fish sauce and tomato.
  2. Grate papaya into long strands and toss into mixture.
  3. Sprinkle peanuts and serve.
Chicken Coconut Milk Soup
Ingredients
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
Method
  1. Boil water, TUMIX®, chicken, onion, galangal and lemongrass.
  2. Reduce heat and simmer for 5 minutes.
  3. Add kaffir lime leaf, coconut milk and sauce ingredients.
  4. Stir until soup boils gently, then turn heat off.
Product Used
Product Used for the Recipe
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
TUMIX® Anchovy Stock Recipes
TUMIX® Anchovy Stock Recipes
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