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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Hot And Sour Steamed Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions