Started April 17, 2020
0 Likes
0 Comments
Snaps at your tongue in a zesty way
250 ml water
500 g red snapper
12 pcs small red chilies **chopped
10 cloves garlic **chopped
2 tbsp coriander root **minced
1 tbsp fish sauce
2 tbsp lime juice
60 g chinese celery
1 fresh red chili
½ sliced lime
1
Boil Chicken for 30 mins to prepare the chicken stock. Alternatively,you may also use store-bought chicken stock. Set aside.
2
Clean fish and make a few slits on both sides. Place fish in a deep dish.
3
Mix chicken stock with red chilies, garlic, coriander root, fish sauce and lime juice. Set aside.
4
Bring water to a rolling boil to prepare for steaming then reduce heat to moderate. Pour stock over fish.
5
Spread chinese celery on top and steam fish for 10 mins or till fish is cooked through.
6
Garnish with fresh chinese celery, chili strips and lime slices before serving.
Ingredients
250 ml water
500 g red snapper
12 pcs small red chilies **chopped
10 cloves garlic **chopped
2 tbsp coriander root **minced
1 tbsp fish sauce
2 tbsp lime juice
60 g chinese celery
1 fresh red chili
½ sliced lime
Add Comment