Steamed Fish With Lime and Chile
A fragrant Thai-inspired steamed fish dish featuring fresh black bass or rainbow trout prepared with a spicy-tangy sauce of garlic, chilies, lime juice, and fish sauce. The fish is gently steamed to perfection and served with aromatic jasmine rice.
Ingredients
- •4 cloves large garlic cloves
- •2 tablespoons chopped cilantro stems
- •1 tablespoon chopped green Thai chiles
- •2 tablespoons fresh lime juice
- •2 tablespoons Thai fish sauce
- •1 tablespoon sugar
- •1 pinch freshly ground pepper
- •1 whole black bass or rainbow trout
- •2 tablespoons low-salt chicken broth
- •1 whole lime
- •4 servings steamed jasmine rice
- •1 piece large bamboo steamer
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
15 min
- 3.
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.
5 min