Pekasam with Bird's Eye Chillies on Turmeric Leaf

I love Pickled Fish, smothered with birds-eye chillies sitting beautifully on fresh turmeric leaves & beautifully steamed, and a final squeeze of fresh lime. So light, so addictive and so satisfying!


  • 1 Pekasam Fish
  • 12 bird's eye chillies/chilli padi, pounded coarsely
  • 1 piece turmeric leaf/ daun kunyit
  • 2 calamansi lime/limau Kasturi, squeezed for juice

  1. Line a pyrex dish with the turmeric leaf.
  2. Lay the Pekasam Fish on the leaf.
  3. Smother with bird's eye chilli using a spoon.
  4. Steam for 10 minutes.
  5. When serving, squeeze with lime juice.