Steamed Fish with Chilli Sauce

Name: Steamed Fish with Chilli Sauce
Yield: Serves Four
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp granulated sugar; 75 ml/5 tbsp fresh lime juice; 1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned; 4 garlic cloves, chopped; 30 ml/2 tbsp rice wine; 3 fresh red chillies, seeded and thinly sliced; 2 cm/¾ in piece fresh root ginger, peeled and finely shredded; 2 garlic cloves, finely chopped; 2 lemon grass stalks, crushed and finely chopped; 2 spring onions (scallions), chopped; 30 ml/2 tbsp Thai fish sauce; juice of 1 lime; 60 ml/4 tbsp Thai fish sauce; 1 fresh banana leaf; 10 fresh red chillies, seeded and chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Steaming is one of the best methods of cooking fish. By leaving the fish whole and on the bone, maximum flavour is retained and the flesh remains beautifully moist. The banana leaf is both authentic and attractive, but you can use baking parchment.

Ingredients

1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned
30 ml/2

Asia
Thailand
Fish course
Starter
Pescatarian
South East Asia

Method

Thoroughly rinse the fish under cold running water. Pat it dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides.
Mix together the rice wine, chillies, garlic, shredded ginger, lemon grass and spring onions in a non-metallic bowl. Add the fish sauce and lime juice and mix to a paste. Place the fish on the banana leaf a