Thai steamed fish with lime and garlic
Whole sea bass steamed until tender and bathed in a sharp, spicy dressing of lime, garlic, chilli and fish sauce.
- 30 min15 prep · 15 cook
- MediumDifficulty
- 220 kcalper serving
Ingredients
- Whole sea bass (about 700 g), cleaned1
- Lemongrass stalks2
- garlic6 cloves
- Bird’s eye chillies3
- Limes3
- Fish sauce3 tbsp
- Sugar1 tbsp
- Hot fish or chicken stock100 ml
- Fresh coriander, chopped3 tbsp
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Steps
- 1
Make a few deep cuts on both sides of the fish and stuff the belly with the bruised lemongrass.
- 2
Set the fish on a heatproof plate and steam over boiling water until the flesh is opaque at the bone.
- 3
Meanwhile, pound the garlic and chillies, then mix with the lime juice, fish sauce, sugar and hot stock until the sugar dissolves.
- 4
Taste the dressing: it should be sour, salty, hot and a little sweet.
- 5
Pour the dressing over the hot fish, scatter with coriander and serve with jasmine rice.
Tips and questions
- How do I steam it without a steamer?
- Put the fish on a heatproof plate set on an upturned bowl inside a wide pan or wok with simmering water, and cover tightly.
- Can I use fillets instead of a whole fish?
- Yes; sea bass or bream fillets steam in 6–8 minutes. Pour the lime dressing over just before serving.
Enjoy your meal!
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