Steamed Fish With Lime and Chile

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. 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. 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. 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