STEAMED FISH WITH LIME AND CHILE
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
Provided by Andy Ricker
Categories Fish Steam Valentine's Day Low Fat Low Cal Dinner Seafood Bass Healthy Lime Juice Bon Appétit Lunar New Year Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- In a clay mortar, lightly pound garlic, cilantro stems, and chiles 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 cilantro leaves. Serve with steamed rice.
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Sabrina Brown
[email protected]This is one of my favorite fish recipes. The lime and chile sauce is so flavorful and the fish is always cooked perfectly. I highly recommend this recipe to anyone who loves seafood.
GAME Ismail hasian
[email protected]I love this recipe because it's so versatile. I've made it with different types of fish and vegetables, and it always turns out great. It's also a healthy and flavorful dish, which is a bonus.
Wolfy Mc
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish cooks in minutes and the sauce is simple to make. I always have the ingredients on hand, so it's a go-to recipe for me.
Akkel By
[email protected]I made this recipe for a dinner party and it was a huge success. The fish was cooked perfectly and the sauce was delicious. My guests raved about it and asked for the recipe.
Mbabazi Winfred
[email protected]This dish was easy to make and very tasty. I used tilapia fillets and they cooked in about 10 minutes. The lime and chile sauce was flavorful and not too spicy. I served it with rice and steamed broccoli.
syed junaeid
[email protected]I've tried many steamed fish recipes, but this one is by far the best. The lime and chile sauce is incredible, and the fish is always cooked perfectly. I highly recommend this recipe to anyone who loves seafood.
mike todd
[email protected]This was a delicious and healthy meal. The fish was cooked perfectly and the vegetables were crisp and flavorful. The lime and chile sauce was the perfect finishing touch, adding a bright and tangy flavor. I would definitely make this recipe again.
Samer Almanaseer
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The lime and chile sauce was so good that it made the fish taste amazing. I'll definitely be making this again.
Kashif Ghani
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The fish is always cooked evenly and the sauce is always flavorful. I love how easy it is to make, too. It's a great weeknight meal.
Dorothy Phiri
[email protected]I made this dish last night and it was a hit with my family! The fish was so tender and flaky, and the lime and chile sauce was the perfect complement. I especially loved the addition of the vegetables, which added a nice crunch and sweetness to the
Martin Nwokobia
[email protected]This steamed fish with lime and chile was an absolute delight! The flavors were incredibly vibrant and aromatic, with the lime and chile adding a perfect balance of tanginess and heat. The fish was cooked to perfection, flaky and tender, and the vege