Steamed Fish With Lime and Chilli

Ingredients for Steamed Fish With Lime and Chilli

• 4 large garlic cloves, crushed

• 2 tablespoons chopped coriander stems plus coriander leaves for garnish

• 1 tablespoon chopped green Thai chillies

• 2 tablespoons (or more) fresh lime juice

• 2 tablespoons Thai fish sauce (nam pla)

• 1 tablespoon sugar

• Pinch of freshly ground white or black pepper

• 1 whole head-on black bass or rainbow trout (1 1/2-900g ), cleaned, scored to the bone on both sides in 1" intervals

• 2 tablespoons low-salt chicken broth

• 1 lime, cut into thin rounds

• Steamed jasmine rice

• A large bamboo steamer

In a clay mortar, lightly pound garlic, coriander stems, and chillies with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.

Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.

Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and coriander leaves. Serve with steamed rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.