Hot And Sour Steamed Fish Recipe

Name: Hot And Sour Steamed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None whole bream (or sea bass), scored through thickest part of fish on both sides; 1 None large banana leaf, cut into 4 (12 inch) squares (or foil instead); 4 None red bird's-eye chilies, thinly sliced; 2 None fresh kaffir lime leaves, finely shredded; 2 None spring onions, thinly sliced; 2 tbsp fresh cilantro leaves; 2 tbsp fresh Thai basil leaves; 2 (4 inch) stalks fresh lemongrass, halved lengthwise then halved crosswise to make 8 pieces; None None FOR THE LIME AND SWEET CHILI DRESSING; 1/4 cup sweet chili sauce; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp peanut oil; 1 clove garlic, minced; 1/3 inch fresh ginger, finely grated

Servings: persons

4 None whole bream (or sea bass), scored through thickest part of fish on both sides
1 None large banana leaf, cut into 4 (12 inch) squares (or foil instead)
4 None red bird's-eye chilies, thinly sliced
2 None fresh kaffir lime leaves, finely shredded
2 None spring onions, thinly sliced
2 tbsp fresh cilantro leaves
2 tbsp fresh Thai basil leaves
2 (4 inch) stalks fresh lemongrass, halved lengthwise then halved crosswise to make 8 pieces
None None FOR THE LIME AND SWEET CHILI DRESSING
1/4 cup sweet chili sauce
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp peanut oil
1 clove garlic, minced
1/3 inch fresh ginger, finely grated

1
Place fish on a large baking tray. Whisk together ingredients for the lime and sweet chili dressing then pour 1/2 over fish. Cover and chill for 1 hour.
2
Meanwhile, using tongs, dip banana leaves, 1 piece at a time, into boiling water. Remove immediately and rinse under cold water. Pat dry with paper towels.
3
Place banana leaves (or foil) on a clean work surface. In a medium bowl, combine chilies, kaffir lime leaves, spring onions, cilantro and basil. Place 2 pieces of lemongrass on each leaf then arrange a fish over top. Sprinkle with herb mixture then fold opposite corners of banana leaf over to enclose center part of fish and secure with butcher's twine.
4
Arrange 2 parcels in a single layer in each of 2 steamer baskets. Steam, covered, over a wok of simmering water for 15 mins, or until fish is cooked through. Unwrap and drizzle with remaining dressing.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 None whole bream (or sea bass), scored through thickest part of fish on both sides, 1 None large banana leaf, cut into 4 (12 inch) squares (or foil instead), 4 None red bird's-eye chilies, thinly sliced, 2 None fresh kaffir lime leaves, finely shredded, and more.

Yes, Hot And Sour Steamed Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot And Sour Steamed Fish

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