Steamed Fish with Lime and Chili Dressing
Steamed Fish with Lime and Chili Dressing
Taste this refreshing steamed fish with a spicy and zesty kick!
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 1 whole sea bass (about 700g), gutted, scaled and cleaned
  • 2 kaffir limes, juiced
  • 2 kaffir lime leaves, sliced thinly
  • 1 big red chili, chopped finely
  • 1 clove garlic, chopped finely
  • 1 tsp young ginger, chopped finely
  • 2 Tbsp light soy sauce
  • 1 Tbsp organic coconut oil
  • Sea salt to taste
  • Brown sugar to taste
  • 1 long banana leaf
  • 1 bunch of coriander leaves, for garnish
  • 1 tablespoon asam jawa (tamarind paste)
  1. Clean the sea bass:
  2. Clean fish under cold running water. Remove water and rub in tamarind paste to wash the fish clean and to remove any fishy smell. Set aside for 5 - 10 minutes
  1. Mix the dressing:
  2. While waiting for the fish to sit in the asam jawa paste, in a bowl, add in juice of 1 lime, half of the kaffir lime leaves, chopped red chilies, chopped garlic, chopped ginger, 2 Tbsp light soy sauce, 1 Tbsp organic coconut oil and a pinch of salt and sugar to taste. Taste to see if the combination of sour, salty and sweet is up to your liking, then season accordingly
  1. Prepare the sea bass:
  2. After 5 - 10 minutes, clean the fish completely with running cold water and remove any tamarind paste
  3. Place fish on chopping board and score the fish with a sharp knife. This is to ensure that the fish cooks through during the steaming process and for all the flavors from the dressing to penetrate the insides of the fish
  4. Line the tray for steaming the fish with the banana leaf and place fish on top. Drizzle the dressing all over the fish and turn it around, ensuring the belly is also coated with the dressing
  1. Steam the sea bass:
  2. In a wok, add sufficient water. Put on high heat and cover the wok with a lid. Once the wok is producing steam, remove the cover and place the tray of fish into the bamboo steamer or on top of the stand, cover and let the fish cook for about 8 to 10 minutes
  3. After 8 to 10 minutes, remove the lid and check if the fish is cooked by flaking a little bit of the cored area
  1. Garnish and serve:
  2. Once cooked, remove from wok, garnish with coriander and eat with steamed rice
  1. Chef's Tips:
  2. The fish in this minimalist Thai dish can be changed - as long as the fish is fresh. Common fish used for this recipe are tilapia, red snapper, grouper or even barramundi
  3. For more aroma, stuff bruised lemongrass into the cavity of the fish

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