Snaps at your tongue in a zesty way
Boil Chicken for 30 mins to prepare the chicken stock. Alternatively,you may also use store-bought chicken stock. Set aside.
Clean fish and make a few slits on both sides. Place fish in a deep dish.
Mix chicken stock with red chilies, garlic, coriander root, fish sauce and lime juice. Set aside.
Bring water to a rolling boil to prepare for steaming then reduce heat to moderate. Pour stock over fish.
Spread chinese celery on top and steam fish for 10 mins or till fish is cooked through.
Garnish with fresh chinese celery, chili strips and lime slices before serving.
Ingredients
Directions
Boil Chicken for 30 mins to prepare the chicken stock. Alternatively,you may also use store-bought chicken stock. Set aside.
Clean fish and make a few slits on both sides. Place fish in a deep dish.
Mix chicken stock with red chilies, garlic, coriander root, fish sauce and lime juice. Set aside.
Bring water to a rolling boil to prepare for steaming then reduce heat to moderate. Pour stock over fish.
Spread chinese celery on top and steam fish for 10 mins or till fish is cooked through.
Garnish with fresh chinese celery, chili strips and lime slices before serving.
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