Steamed Fish with Lime
Ingredients
- 2 pcEuropean sea bass (whole, gutted and scaled)
- 4 pclemongrass (crushed)
- 40 ggalangal (thinly sliced)
- 8 pcGarlic (finely minced)
- 6 pcThai chili (thinly sliced)
- 200 mlLime juice (fresh)
- 8 tbspfish sauce
- 2 tbsppalm sugar (grated)
- 30 gFresh cilantro (whole leaves)
Method
A whole fish with pearly flesh that flakes at the touch of a fork. The lime and Thai chili broth brings a sharp acidity that cuts through the delicate sweetness of the steamed sea bass.
- 1
Score the sea bass on both sides with three deep slashes down to the bone. Stuff the crushed lemongrass and galangal slices inside the cavity to infuse the flesh during cooking.
- 2
Place the fish in a preheated steamer. Steam over high heat for 12 to 15 minutes. The flesh should be opaque and firm to the touch near the backbone.
- 3
While the fish is cooking, whisk the lime juice, fish sauce, and palm sugar in a bowl until fully dissolved. Stir in the minced garlic and sliced Thai chilies.
- 4
Remove the sea bass from the steamer and place it on a deep platter. Immediately pour the spicy sauce over it. Garnish with fresh coriander leaves.
Frequently asked questions
How do you get this dish right?
- The flesh is cooked when it flakes away from the central bone with no resistance.
- The galangal and lemongrass are not meant to be eaten; they are only used to infuse the flesh.
How long does this dish keep?
Consume immediately after cooking to preserve the tender texture of the fish.
