Steamed Fish with Chilli Sauce
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 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
- 2 tbsp fish sauce
- juice of 1 lime
for the chilli sauce
- 10 red chillies seeded and chopped
- 4 garlic cloves chopped
- 4 tbsp fish sauce
- 1 tbsp sugar
- 5 tbsp lime juice
Instructions
- 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 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.
- Place all the chilli sauce ingredients in a food processor and process until smooth. You may need to add a little cold water.
- Serve the fish hot, on the banana leaf if liked, with the sweet chilli sauce to spoon over the top.
Calories: 329 kcal
Carbohydrates: 23 g
Protein: 45 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 180 mg
Sodium: 2291 mg
Potassium: 1218 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 1676 IU
Vitamin C: 223 mg
Calcium: 88 mg
Iron: 4 mg