Steamed Fish in Garlic Lime Sauce
Steamed Fish in Garlic Lime Sauce
This is exactly what I want to prepare tomorrow. This photo was taken few months back during our vacation in Thailand. One of my favorite Thai recipes. I just love to order this because look at the refreshing lemon sauce! I love slurrrrping on that *lol*
I really like this preparation that I introduced this to my Dutch friend, Christa, who isn’t really a fish eater. But after tasting this in our favorite Thai restaurant here in our area, it also became her favorite!
Anyway, let me share with you this recipe that I found on the internet…I hope you like it too, in case you plan on making it as well.
Ingredients
1 lb whole fish, trout or sea bass
4 fresh green chili , chopped
2 stalks lemon grass
6 cloves garlic , chopped
2 tb fish sauce (nam pla)
chopped coriander
4 tb lime juice
1/2 c Chicken stock
Instructions
Scale and clean fish, then rinse with cold water. Pat dry with paper towels. Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish. Set fish on a heat-proof plate that is at least 1 inch smaller in diameter than your wo . Mix together chili, garlic, fish sauce, lime juice and chicken stock. Adjust for a predominantly sour taste. Pour over fish. Scatter green onions and lemon grass over fish. Fill wok with 2 inches of boiling water. When it comes to a full boil, set fish plate on rack or trivet. Cover tightly. Reduce heat to medium-high and steam for 12 minutes. If meat by the bone is opaque white, fish is done. Garnish fish with cilantro (not on the picture since this recipe was taken on the internet) and serve with cooking juices.
