Steamed Fish With Chilli Sauce -

Steamed Fish With Chilli Sauce

Steaming is one of the best-and lowest fat-methods of cooking fish. By leaving the fish whole and on the bone, you'll find that all the delicious flavour and moistness is retained.

Ingredients

1 large or 2 medium, firm fish like bass or grouper, scaled and cleaned
A fresh banana leaf or large piece of foil
30ml/2 tbsp rice wine
3 red chillies, seeded and finely sliced 2 garlic cloves, finely chopped
2cm/¾in piece of fresh root ginger, finely shredded
2 lemon grass stalks, crushed and finely chopped
2 spring onions, chopped
30ml/2 tbsp fish sauce
Juice of 1 lime

For the chilli sauce

10 red chillies, seeded and chopped
4 garlic cloves, chopped
60ml/4 tbsp fish sauce
15ml/1 tbsp sugar
75ml/5 tbsp lime juice

Details

Serves: 6

Method

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 the banana leaf or foil. Mix together the remaining ingredients and spread over the fish.

Place a small upturned plate in the bottom of a wok or large frying pan, and add about 5cm/2in boiling water. Lay the banana leaf or foil with the fish on top on the plate and cover with a lid. Steam for about 10-15 min­utes or until the fish is cooked.

Meanwhile, put 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.

NUTRITION NOTES Per portion:- Energy 170Kcals/721kj, Fat 3.46g, Saturated Fat 0.54g, Cholesterol 106mg, Fibre 0.35g

Related food category:

• Fish and Seafood