Steamed Bass or Grouper with Chilli Sauce

Name: Steamed Bass or Grouper with Chilli Sauce
Cuisine: Thailand
Ingredients: 4 green chilli peppers, seeded and finely chopped; 2 tablespoons rice wine (or use dry sherry); 2 cloves garlic, crushed or finely chopped; 2 spring onions, very finely chopped; 1 or 2 whole bass or grouper (weighing 700 g [1½lb]), scaled, gutted and cleaned; 2 tablespoons rice wine (or use dry sherry); 1 or 2 whole bass or grouper (weighing 700 g [1½lb]), scaled, gutted and cleaned; 2 tablespoons chopped fresh basil; 60 ml (2fl oz) lime juice; White pepper; Salt; 1 small onion, thinly sliced; 2 tablespoons grated fresh root ginger; 3 tablespoons fish sauce; 2 blades of lemon grass, crushed and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

A firm fish like bass, or mullet, is perfect for steaming – and especially with these tangy flavours from the herbs and spices. The steaming process really does enhance the flavours.

Ingredients

1 or 2 whole bass or grouper (weighing 700 g [1½lb]), scaled, g

Asia
Thailand
Fish course
Pescatarian
Spicy
South East Asia

Method

Wash and dry the fish. With a sharp knife make half-a-dozen slashes over the skin of the fish. Mix together all the remaining ingredients and spread over the fish. Steam on a perforated tray in a large wok that has a domed lid for about 25 minutes, or until the flesh is firm but still moist and tender. Alternatively, you could use a big bamboo steamer or a fish kettle. To serve, pass round the