Steamed Fish with Chili Sauce Recipe

Steamed Fish with Chili Sauce Recipes

Ingredients :

1 large or 2 medium firm fish like bass or grouper, scaled and cleaned

1 fresh banana leaf

2 tbsp rice wine

3 red chilies, seeded and finely sliced

2 garlic cloves, finely chopped

3/4 inch piece fresh root ginger, finely shredded

2 stalks lemon grass, crushed and finely chopped

2 spring onions, chopped

2 tbsp fish sauce

juice of 1 lime

For the chili sauce:

10 red chilies, seeded and chopped

4 garlic cloves, chopped

4 tbsp fish sauce

1 tbsp sugar

5 tbsp lime juice

Method :

Rinse the fish under cold running water. Pat dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides. Place the fish on a banana leaf. Mix together all the remaining ingredients and spread over the fish.

Place a small upturned plate in the bottom of a wok and add 2 inch boiling water; place a banana leaf on top. Lift the banana leaf, together with the fish, and place on the plate or rack. Cover with a lid and steam for about 10-15 minutes or until the fish is cooked.

Place all the chili sauce ingredients in a food processor and process until smooth. You may need to add a little cold water. Serve with fish hot, on the banana leaf if liked, with the sweet chili sauce to spoon over the top.

Serves 4

In this red-hot dish from Thailand, whole fish is cooked with red chilies, ginger and lemon grass, then served with a mouth-tingling chili sauce.

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