Steamed Fish with Chilli Sauce recipe
ingredients
In this red-hot dish from Thailand, whole fish is cooked with red chillies, ginger and lemon grass, then served with a mouth-tingling chilli sauce.
1 large or 2 medium firm fish like bass or grouper, scaled and cleaned
1 fresh banana leaf
30 ml (2 tbsp) rice wine
3 red chillies, seeded and finely sliced
2 garlic cloves, finely chopped
2 cm (3/4 in) piece fresh root ginger, finely shredded
2 stalks lemon grass, crushed and finely chopped
2 spring onions, chopped
30 ml (2 tbsp) fish sauce
juice of 1 lime
1 fresh banana leaf
30 ml (2 tbsp) rice wine
3 red chillies, seeded and finely sliced
2 garlic cloves, finely chopped
2 cm (3/4 in) piece fresh root ginger, finely shredded
2 stalks lemon grass, crushed and finely chopped
2 spring onions, chopped
30 ml (2 tbsp) fish sauce
juice of 1 lime
For the chilli sauce
10 red chillies, seeded and chopped
4 garlic cloves, chopped
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) sugar
75 ml (5 tbsp) lime juice
4 garlic cloves, chopped
60 ml (4 tbsp) fish sauce
15 ml (1 tbsp) sugar
75 ml (5 tbsp) lime juice
method
1. 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.
2. Place the fish on a banana leaf. Mix together all the remaining ingredients and spread over the fish.
3. Place a small upturned plate in the bottom of a wok and add 5 cm (2 in) 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.
4. Place all the chilli sauce ingredients in a food processor and process until smooth. You may need to add a little cold water.
5. Serve the fish hot, on the banana leaf if liked, with the sweet chilli sauce to spoon over the top.
2. Place the fish on a banana leaf. Mix together all the remaining ingredients and spread over the fish.
3. Place a small upturned plate in the bottom of a wok and add 5 cm (2 in) 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.
4. Place all the chilli sauce ingredients in a food processor and process until smooth. You may need to add a little cold water.
5. Serve the fish hot, on the banana leaf if liked, with the sweet chilli sauce to spoon over the top.
serving amount
serves 4
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more information
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