Soups
Steamed Fish with Lime Chilli Sauce & Brown Rice
Main courses
Difficulty Level: Moderate
Numbers of Portions: 2
Preparation time: 15 min
Ingredients
| 3 pieces (30 g) |
Birds' eye chili (cili padi), Remove stem, Sliced |
| 6 cloves (30 g) |
Garlic, Coarsely minced |
| 30 g |
Coriander, Separate the roots, stem & leaves |
| 1 tablespoon |
Fish sauce |
| 1 sachet (1 g) |
Aspartame sweetener |
| 2 tablespoons |
Fresh lime juice |
| 2 tablespoons |
Water |
| 2 medium pieces |
Lemongrass (serai), Use white parts only, Bruise them |
| 1 piece (300 g) |
White fish, E.g. Grouper, cod, white pomfret |
| 1½ cups (150 g) |
Cooked brown rice |
| ¼ medium (50 g) |
Japanese cucumber, Sliced thinly |
| 6 pieces |
Cherry tomato |
Method
- Blend birds' eye chili, garlic, coriander roots & stem into a coarse paste.
- Mix fish sauce, aspartame & lime juice together with the blended paste. Leave aside.
- Line the bottom part of a plate with lemongrass. Put the fish on top of it.
- Steam the fish on high heat until cooked.
- Pour the sauce onto the fish & steam for 1 minute. Garnish with coriander leaves.
- Serve steamed fish with brown rice, cucumber, & cherry tomatoes.
2
15 min
Easy
