Recipe: Steamed Haruan Fish with Ginger, Turmeric & Kesom Leaves



5 people

Ingredients A

1 kg (5 small-sized) haruan fish
2 limes (limau nipis) + 1 tbsp salt for cleaning fish

Ingredients B (All pounded finely)

1 tsp black pepper
10g (2.5cm) ginger
4 cloves garlic
1 tsp salt

Ingredients C

1 onion (sliced)
1 red chilli (sliced)
2 turmeric leaves (sliced finely)
5 stalks kesom leaves (leaves only, sliced finely)


  1. Clean fish with lime juice and salt. Rinse. Make a slit at the back of the fish. Place the fish on a plate for steaming.
  2. Spread Ingredients B onto the fish, both inside and out.
  3. Add in sliced Ingredients C.
  4. Steam until cooked.
  5. Serve the steamed haruan fish immediately.

Top tip: If you poke the fish with something sharp and it pokes right through, that’s the sign that it’s ready. If it’s hard to prick through the skin of the fish, then it’s still uncooked and needs more time in the steamer.

Nutritional content per serving (200g): 

  • Calories: 97 kcal
  • Fat: 1.5g
  • Protein: 17g
  • Calcium: 51mg
  • Cholesterol: 22mg
  • Iron: 1.6mg

Want more Malaysian recipes? Check out our Healthy Meals Under RM10 series


Do you have any other ideas on cooking haruan? Share with us in the comments below or on our Facebook page!


This recipe was extracted from “Resipi Sihat, Pilihan Bijak” by the Nutrition Society of Malaysia in collaboration with the Ministry of Health Malaysia.

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