"I feel like I'm in Thailand!" chirped my elder son, as he sipped another spoonful of the sauce.
He was referring to my new recipe - Thai style steamed fish. I have always steamed fish using
Chinese methods, e.g. Cantonese (soy sauce, tomatoes, ginger, preserved salted vegetable, mushrooms and others), or simply with bean paste.
Using kaffir lime leaves, lemon grass, lime juice as the main ingredients, they add a tangy taste to the dish which immediately tantalizes your appetite. For the more daring friends out there, add more sliced chilli padi to bring up the flavour one notch.
The preparation is not tedious and ingredients are easy to get. I must admit this is another one of my family's dinner favourite.
1 whole fish about 600 g to 700 g (sea bass or red snapper or any fish you like)
1 stalk lemon grass, torn
4 cloves garlic, chopped
6 chilli padi (you can put more if you want more spicy)
4 tablespoon fresh lime juice
2.1/2 to 3 tablespoon fish sauce (adjust to your taste)
2 teaspoon fine sugar
4 tablespoon chopped coriander leaves
1/2 cup chicken stock
1) Clean the fish, score the fish with 3 to 4 diagonal incisions on each side of the fish.
2) Place the fish onto a deep dish and steam over rapidly boiling water for 10 minutes (or 80% cooked)
3) Make the sauce while the fish is seaming.:
Boil chicken stock and sugar till just boil. Remove away from heat. Add in the sauce ingredients except coriander leaves.
4) Open the lid pour the sauce over the fish and continue to steam for 5 to 8 minutes or the fish is fully cooked. Sprinkle coriander leaves and more chilli padi ,serve.