Thai steamed fish with lime and ginger
A steamed fish made is Thai style with lime and ginger and served with a dipping sauce.
Equipment
- Steamer
Ingredients
- 2 Lemongrass
- 1 Chilli
- 2 tbsp Ginger Julien
- 3 tbsp Cilantro leaves
- 1½ tbsp Chopped Shallot
- 2 to 3 tbsp Lemon Juice
- Salt
- 800 gm seabass or Pomfret whole
Dipping sauce
- 1 tbsp Soy sauce
- ¼ tsp Sesame oil
- ¼ tbsp Fish sauce
- ¼ tsp Sugar
- 1 tbsp Lime juice
- ½ tsp Chilli flakes
Instructions
Marinade
- Add chopped or pound lemongrass.
- Add chopped chilli.
- Add juliened ginger.
- Add chopped onion.
- Add salt.
- Add lime juice.
- Mix well.
- Add chopped cilantro and mix well.
- Keep aside for 10 minutes. The water will start to ooze out from the marinade.
Fish preparation
- Place the fish on a plate.
- Spread the marinade all over the fish.
- Top the marinade over the fish.
- Place the fish in a lined pan.
- Keep the pan in a hot steamer.
- Keep covered the steamer and cook for 8 to 10 minutes.
- Steamed fish is ready to serve.
Dipping sauce
- Add soy sauce.
- Add fish sauce.
- Add lime juice.
- Add sugar.
- Add sesame oil.
- Add chili flakes.
- Mix well.Dipping sauce is ready.
Plating
- Serve the steamed fish with the dipping sauce.
Notes
- Other than seabass and pomfret, Malabar Trevally and horse mackerel will also work for this recipe.
- If your fish is bigger or smaller then adjust the proportions of ingredients according to the size of the fish.
- The ginger and lime work wonders and results in an appetising dish.
- This is a mild spicy recipe. If you prefer more spiciness add extra chilli.
- The steamed fish tastes good as it is. If you prefer more flavours dipping sauce will be helpful.