Thai-Style Steamed Fish
Steamed whole fish topped with garlic and cilantro sauce, perfect when served with steamed white rice and a plain omelet.
Equipment
- 1 Steamer
Ingredients
- 1 whole seabass or any firm white fish
- ¾ teaspoon salt to taste
- 2 stalks lemongrass lightly smashed
- 1 cup water
- 1 chicken stock cube
- 1 tablespoon Thai palm sugar
- 5 cloves garlic finely chopped
- 1 red Thai chili chopped
- ½ cup cilantro chopped, about 3 bunches
- 1 tablespoon fish sauce to taste
- 2 limes juiced
Instructions
- First, prepare the fish. Cut a few diagonal slits on each side of the fish using a sharp knife.
- Season with salt on each side.
- Stuff the lemongrass inside the fish.
- Place the fish on a plate and steam, until the flesh flakes down to the bone when pulled with a fork, 15 to 18 minutes.
- While the fish is steaming, make the sauce. In a small saucepan, add the water, chicken stock cube and Thai palm sugar.
- Bring the mixture to a boil over medium heat.
- Remove the pot from heat, and add the garlic, chilies, and cilantro. Let steep for a few minutes.
- Season with the fish sauce, to taste. Add the lime juice.
- Ladle the sauce over the fish. Serve immediately.