Hot and sour steamed fish
When fish is steamed in this way it is beautifully moist and tender and falls off the bone. The banana leaves create a touch of authenticity, while hot and sour Asian flavours complete this traditional dish.
- 10 mins preparation
- 30 mins cooking
- 1 hr marinating
- Serves 4
Print
Ingredients
Hot and sour steamed fish
- 4 medium whole bream
- 1 large banana leaf
- 4 fresh small red thai chillies, thinly sliced
- 2 fresh kaffir lime leaves, finely shredded
- 2 green onions, thinly sliced
- 1/4 cup loosely packed fresh coriander leaves
- 1/4 cup loosely packed fresh thai basil leaves
- 2 x 10cm sticks fresh lemongrass
- 1/4 cup (60 millilitres) sweet chilli sauce
- 2 tablespoon fish sauce
- 2 tablespoon lime juice
- 2 tablespoon peanut oil
- 1 clove garlic, crushed
- 1 centimetre piece fresh ginger (5 grams), finely grated
Method
Hot and sour steamed fish
- 1Place ingredients for lime and sweet chilli dressing in screw-top jar; shake well.
- 2Score fish both sides through thickest part of flesh; place on large tray, drizzle with half of the dressing. Cover; refrigerate 1 hour.
- 3Meanwhile, 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.
- 4Place leaves on work surface. In a medium bowl, combine chilli, lime leaves, onion, coriander and basil. Halve lemongrass sticks lengthways, then halve crossways to make 8 pieces.
- 5Place two pieces of lemongrass on each leaf; place one fish on each. Top fish with equal amounts of the herb mixture. Fold opposite corners of the leaf to enclose centre part of fish; secure each parcel with kitchen string.
- 6Place two parcels, in single layer, in large bamboo steamer; steam, covered, in two batches, over wok of simmering water about 15 minutes or until fish is cooked through. Unwrap fish; drizzle with remaining dressing.
