Name: Whole thai-style steamed fish
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: large fresh red chillies, seeded, chopped; 2 clove garlic, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 1/2 tablespoon brown sugar; 1 1/2 tablespoon fish sauce; 1 tablespoon chopped fresh coriander roots; 1 teaspoon vegetable oil; 3/4 cup (180ml) chicken or fish stock; 1 tablespoon lime juice; 4 small (1.2kg) whole bream; 1 small (150g) red capsicum, thinly sliced; 1/3 cup fresh coriander leaves

Whole thai-style steamed fish

Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.

Serves 4

Cook

15M

Ingredients

large fresh red chillies, seeded, chopped

2 clove garlic, finely chopped

1 tablespoon finely chopped fresh ginger

1 1/2 tablespoon brown sugar

1 1/2 tablespoon fish sauce

1 tablespoon chopped fresh coriander roots

1 teaspoon vegetable oil

3/4 cup (180ml) chicken or fish stock

1 tablespoon lime juice

4 small (1.2kg) whole bream

1 small (150g) red capsicum, thinly sliced

1/3 cup fresh coriander leaves

Method

1.Blend or process the chilli, garlic, ginger, sugar, fish sauce and coriander roots until smooth. Heat the oil in a medium pan and cook chilli paste, stirring, until fragrant. Add stock and juice and simmer, uncovered, for about five minutes until the sauce is thickened slightly.

2.Cut three slits in the thickest part of one side of each fish. Line a bamboo or metal steamer with a heatproof plate or banana leaves or baking paper. Place the fish in the steamer in a single layer. Cook the fish, covered tightly, over a wok or pan of boiling water for about five minutes or until the flesh flakes. Transfer fish to serving plates and pour sauce over.

3.Top with capsicum and coriander leaves.

Best made close to serving. Not suitable to freeze. Suitable to microwave.
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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