Thai Steamed Fish
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 1 whole barramundi or barramundi fillets
- 3 lemongrass, bruised
- ½ cup chicken stock or fish stock
- 1 Tbsp finely chopped palm sugar or brown sugar
- 4 Tbsp lime juice
- 3 Tbsp fish sauce
- 1 head garlic, chopped
- 10 Thai chillies, to taste, finely chopped (adjust accordingly)
- 15 sprigs cilantro, chopped
- 2 cm ginger, sliced
- Scale and remove the fish guts. Clean and score 2 diagonal incisions on each side of the fish. Keep aside and prepare the sauce.
- Cut the lemongrass into halves and smash it with the back of your knife.
- In a bowl, add all of the ingredients together. Stir gently and give it a taste test. Make sure it's sour and spicy with a hint of sweetness.
- Line a platter with aluminium foil if preferred. You can also stream on the platter without the foil.
- Plate the fish on the platter/foil. Top with ¾ of the sauce.
- Place some of the lemongrass and ginger in the cavity of the fish.
- Steam for about 20 minutes for the whole fish or 10 minutes for the fillet.
- Once cooked, pour the remaining sauce over the fish and garnish with more cilantro.
- Serve with steamed rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/thai-steamed-fish-recipe/
3.5.3217