Thai Style Steamed Seabass |
Serves : 4
Preparation time : 15 minutes
cooking time : 15 minutes
Ingredients :
1 small seabass (about 450g)
250ml chicken stock or 1/2 chicken stock cube in 250ml boiling water
2 tablespoons sliced garlic
2 bird's-eye chillies, sliced
1 tablespoon freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons tamarind juice
1 teaspoon sugar
pinch of salt
2 spring onions, thinly sliced, to serve
3 slice lime, to serve
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Method :
- Scale, clean and debone the fish.
- Pour 3 tablespoons of the chicken stock over the fish. Place in a heatproof dish and steam until tender, about 10 minutes.
- To make the sauce, combine the remaining chicken stock, garlic, chillies, lime juice, fish sauce, tamarind juice, sugar and salt in a wok or saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 1 to 2 minutes until the sauce is thickened. It should taste sour, sweet and salty.
- Pour the sauce over the steamed fish and garnish with spring onions and slices of lime. Serve immediately with steamed rice.
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