Kurt
Culinary Explorer
fish dish sounds good today!
Ingredients
- For the Fish:
- 1 whole fish (about 1-2 pounds, such as snapper or tilapia, cleaned and scaled)
- 2-3 stalks of lemongrass (cut into 2-inch pieces and smashed)
- 4-5 slices of ginger
- 2-3 kaffir lime leaves (torn)
- 2-3 Thai bird's eye chilies (smashed, adjust to taste)
- 1-2 green onions (cut into 2-inch pieces)
- Fresh cilantro (for garnish)
- For the Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon sugar
- 1 clove garlic (minced)
- Optional: 1 tablespoon soy sauce
Instructions
- Prepare the Fish:
- Rinse the fish thoroughly and pat dry. Make a few diagonal slashes on each side of the fish to help it cook evenly and absorb flavors.
- Stuff the Fish:
- Place the lemongrass, ginger, kaffir lime leaves, bird's eye chilies, and green onions inside the cavity of the fish.
- Prepare the Steamer:
- Fill a pot with water and bring it to a simmer. Place a steaming rack or a heatproof plate on top.
- Steam the Fish:
- Place the stuffed fish on a heatproof plate and carefully set it in the steamer. Cover and steam for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make the Sauce:
- While the fish is steaming, combine fish sauce, lime juice, sugar, minced garlic, and soy sauce (if using) in a small bowl. Stir until the sugar dissolves.
- Serve:
- Once the fish is cooked, carefully transfer it to a serving platter. Drizzle the sauce over the top and garnish with fresh cilantro.
- Enjoy:
- Serve hot with steamed jasmine rice and additional lime wedges if desired.
Tips
- You can use fillets instead of a whole fish; just adjust the steaming time.
- Feel free to add other herbs or vegetables, like Thai basil or sliced bell peppers, for extra flavor.
