This Steamed Fish with Lime and Garlic have a combination of fresh flavours in it. You get a little bit of sourness from the lime juice, a hint of spice from the garlic and chilli. The balance of sweet and saltiness that comes from sugar and fish sauce. And my favourite herb, coriander just brings them all together.
A perfect dish to cook when you invite your friends or family over for dinner. Pair it with the Steamed Garlic and Spring Onion Prawns, Mapo Tofu and bowls of steamed rice.
- 1 whole fish of your choice (Sea Bass, Cod, Grouper, Pomfret)
- 2 stalks of lemongrass, bottom half only and smashed
- 1 tablespoon cloves garlic, minced
FOR THE SAUCE
- 1 chicken bouillon cube, dissolve in 1/2 cup boiling water
- 1 tablespoon palm sugar
- 2 to 3 tablespoon lime juice
- 2 to 3 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 to 2 Bird’s Eye Chilli, to taste, finely chopped (optional)
- 1/4 cup fresh coriander, chopped
- Ground White Pepper, to taste
- Prepare the fish on a steamer, stuff the lemongrass and garlic into the cavity of the fish. Steam the fish over high boiling water for about 10 to 15 minutes depending on the size of your fish.
2. Meanwhile, in a saucepan on medium heat, heat the chicken stock until it comes to a boil. Then add all the sauce ingredients. Stir gently and then taste test. Make sure it’s sour, and balanced with a hint of sweetness. Turn the heat to low, leave it to boil until the sugar is completely dissolved, about 3 to 5 minutes. Set aside.
3. When the fish is fully steamed, transfer it to a serving platter, preferably with edges to keep in the soup, and pour the sauce prepared earlier. Garnish with a spring onion and coriander.
4. Served immediately with a bowl of steamed rice.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
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