Thai Steam Fish with Lime
For the gravy:
1 cup chicken stock
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 spring cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces
Kaffir leave (can omit)
Method
Stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
Mince the garlic, chilies, kafir leaves and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
When the fish is fully steamed, transfer it to a serving platter and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
NB: I used threadfin. Normally they used siakap but you can use any whitey meat fish.
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Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-thai-steam-fish-with.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-thai-steam-fish-with.html
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