Description
A vibrant dish featuring whole fish steamed to perfection with a zesty lime garlic sauce for a refreshing and comforting dining experience.
Ingredients
Scale
- 1.5 lb whole barramundi or another white fish (guts and gills removed)
- 1 stalk lemongrass, bottom half only, smashed and cut into chunks
- 1/2 cup good chicken stock or fish stock
- 1 tablespoon finely chopped palm sugar
- 4 tablespoons lime juice
- 3 tablespoons fish sauce
- 1 head garlic, chopped
- Thai chilies, to taste, finely chopped
- 8 to 10 sprigs cilantro, chopped
- 1 stalk Chinese celery, cut into 1-inch pieces
Instructions
- Score the fish: Make three diagonal incisions on each side of the fish.
- Stuff the belly: Gently stuff the belly of the fish with the smashed lemongrass.
- Prepare the steamer: Set up your steamer over fully boiling water and place the plate with the fish inside.
- Steam for about 8 to 12 minutes, depending on the size of the fish.
- Simmer the sauce: Heat the chicken or fish stock along with the palm sugar over medium-high heat.
- Make the sauce: In a bowl, combine the hot stock with the chopped garlic, Thai chilies, fish sauce, and lime juice.
- Plate the fish: Once the fish has finished steaming, carefully transfer it to a serving platter.
- Finish the sauce: Stir the chopped cilantro into the sauce and pour it generously over the fish.
- Serve with ease: This dish is best served hot, alongside fluffy jasmine rice.
Notes
Steam the fish carefully and avoid overcooking for best results. Prepare the sauce in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg