Chili Lime Fish

1. 1

   Whisk together chili sauce, lime zest, lime juice, lemongrass, onions and chili in a large bowl. Add fish and turn to coat. Cover and refrigerate for 1 hour.

2. 2

   Using tongs, dip banana leaves, 1 at a time, in boiling water. Remove immediately. Rinse under cold water until cool then pat dry.

3. 3

   Place banana leaves on a clean work surface. Place 1 fish on each leaf. Fold opposite corners of banana leaves over fish to enclose. Secure each parcel with butcher's twine.

4. 4

   Arrange parcels in 1-2 large bamboo steamer baskets. Steam over simmering water for 20 mins. Serve fish sprinkled with cilantro.

No additional tips available.