Name: Asian-style lime chilli fish
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 cleaned whole small white fish (1kg); 1/3 cup (80ml) sweet chilli sauce; 2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 10 centimetre stick fresh lemongrass (20g), chopped coarsely; 2 green onions, sliced thinly; 1 fresh small red thai chilli, sliced thinly; 1 banana leaf; 1/4 cup coarsely chopped fresh coriander

Asian-style lime chilli fish

Snugly wrapped in banana leaves, these fragrant fish parcels are tender, spicy and perfumed with lime and lemongrass. Serve with steamed rice and Asian greens.

Ingredients

4 cleaned whole small white fish (1kg)

1/3 cup (80ml) sweet chilli sauce

2 teaspoon finely grated lime rind

2 tablespoon lime juice

10 centimetre stick fresh lemongrass (20g), chopped coarsely

2 green onions, sliced thinly

1 fresh small red thai chilli, sliced thinly

1 banana leaf

1/4 cup coarsely chopped fresh coriander

Method

1.Pat fish dry, inside and out, with absorbent paper. Score fish three times both sides.

2.Combine sauce, rind, juice, lemongrass, onion and chilli in large bowl, add fish; turn to coat fish in mixture. Cover; refrigerate 1 hour.

3.Meanwhile, trim banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper.

4.Place leaves on bench; place one fish on each leaf. Fold opposite corners of leaf to enclose fish; secure each parcel with kitchen string.

5.Steam parcels in large bamboo steamer, in two batches, in single layer, over wok of simmering water about 20 minutes. Serve fish sprinkled with coriander.

We used small bream in this recipe. This dish goes well with steamed jasmine rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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