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Thai Style Steamed Fish with Lime and Garlic

Thai Style Steamed Fish with Lime and Garlic
Category

Nothing taste as satisfying as steamed fish with white rice, drizzle with the soy sauce from the steamed fish.

 1 whole red snapper
 2 stalks of lemongrass, bottom half only
 ½ cup good chicken stock or fish stock (see note)
 1 tbsp finely chopped palm sugar
 4 tbsp lime juice
 3 tbsp fish sauce
 1 head garlic, chopped
 thai chilies, to taste, finely chopped
 1015 sprigs cilantro, chopped
 1 stalk chinese celery, cut into 1-inch pieces
1

Pat the fish dry. Score the fish with 3 diagonal incisions on each side of the fish.

2

Cut off the top halves of lemongrass and smash with a pestle or the back of your knife to release the aroma. Stuff the lemongrass into the belly of the fish. Steam the fish over rapidly boiling water for about 10-15minutes depending on the size of your fish.

3

While the fish steams, make the sauce. In a sauce pan, heat chicken stock until it comes to a boil, then toss in sugar, reduce heat and simmer just until the sugar is completely dissolved. Pour the mixture into a bowl. Add the garlic and chives and stir for about 15-20seconds to infuse the garlic flavour into sauce. Stir in fish sauce, lime juice and cilantro. Stir gently and then taste test. Make sure that it is sour and balanced with a hint of sweetness.

4

Line a serving platter with a bed of Chinese celery leaves. When the fish is fully steamed, transfer it to the serving platter and gently scoop on all the sauce over the fish, putting most of the garlic and chilies on top of the fish. Garnish with extra celery leaves on top. Served.

Ingredients

 1 whole red snapper
 2 stalks of lemongrass, bottom half only
 ½ cup good chicken stock or fish stock (see note)
 1 tbsp finely chopped palm sugar
 4 tbsp lime juice
 3 tbsp fish sauce
 1 head garlic, chopped
 thai chilies, to taste, finely chopped
 1015 sprigs cilantro, chopped
 1 stalk chinese celery, cut into 1-inch pieces

Directions

1

Pat the fish dry. Score the fish with 3 diagonal incisions on each side of the fish.

2

Cut off the top halves of lemongrass and smash with a pestle or the back of your knife to release the aroma. Stuff the lemongrass into the belly of the fish. Steam the fish over rapidly boiling water for about 10-15minutes depending on the size of your fish.

3

While the fish steams, make the sauce. In a sauce pan, heat chicken stock until it comes to a boil, then toss in sugar, reduce heat and simmer just until the sugar is completely dissolved. Pour the mixture into a bowl. Add the garlic and chives and stir for about 15-20seconds to infuse the garlic flavour into sauce. Stir in fish sauce, lime juice and cilantro. Stir gently and then taste test. Make sure that it is sour and balanced with a hint of sweetness.

4

Line a serving platter with a bed of Chinese celery leaves. When the fish is fully steamed, transfer it to the serving platter and gently scoop on all the sauce over the fish, putting most of the garlic and chilies on top of the fish. Garnish with extra celery leaves on top. Served.

Thai Style Steamed Fish with Lime and Garlic

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