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Ingredients
- 2 persons
2 red snapper fillets, 160 g each
4 large cloves of garlic
4 red bird's eye chili
½ a green lime
1 lemongrass
3 tbsp fresh lime juice
2 tbsp light fish sauce
¾ tsp white sugar
10 g fresh coriander leaves, picked
Steamed Red Snapper with Lime
This Thai steamed fish dish is stunningly simple, but swimming in flavour. You get a zap of sour and sweet from lime slices, heat from the chillies, a great garlicky kick, and hints of lemongrass to round it all up. Best if your fish is fresh too – it adds a subtle sweetness to the whole dish. In Thai restaurants, a whole fish is often used. Here though, we’ve used a fillet-sized portion that makes preparation fast, easy and satisfyingly manageable.
- Easy
- 5 min
- 10 min
- 10 min
- 2 steps
- 9 Ingredients
- Easy
- 2 steps
- 9 Ingredients
- 5 min
- 10 min
- 10 min
Directions
-
Prepare the aromatics and sauce
First, roughly chop the garlic and bird’s eye chilli.
Thinly slice the lime.
Trim the lemongrass of its outer leaves and top half, leaving the bottom 4 inches, lightly smash the bulb with the back of a knife.
Mix the garlic, chilli, lemongrass, lime slices, lime juice, fish sauce and sugar in a small bowl.
-
Steam away
Prepare a steamer.
Place the fish fillets on the steamer dish, and pour the sauce over.
Steam for 6-8 mins until opaque and just firm, and remove from the steamer.
Do not overcook the fish, it will be firm and flake easily when done.
Garnish and serve!
- Sprinkle the picked coriander leaves over the fish and serve hot.
Serve hot as cold steamed fish is never nice.
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Ingredients
- 2 persons
-
2 red snapper fillets, 160 g each
-
4 large cloves of garlic
-
4 red bird's eye chili
-
½ a green lime
-
1 lemongrass
-
3 tbsp fresh lime juice
-
2 tbsp light fish sauce
-
¾ tsp white sugar
-
10 g fresh coriander leaves, picked
Nutrition
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