Steamed Fish With Lime And Chile

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

You need 1 ingredient. The key ingredients include: ["4 large garlic cloves, crushed", "2 tablespoons chopped cilantro stems plus cilantro leaves for garnish", "1 tablespoon chopped green Thai chiles", "2 tablespoons (or more) fresh lime juice", "2 tablespoons Thai fish sauce (nam pla)", "1 tablespoon sugar", "Pinch of freshly ground white or black pepper", "1 whole head-on black bass or rainbow trout (1 1/2-2 pounds), cleaned, scored to the bone on both sides in 1"" intervals", "2 tablespoons low-salt chicken broth", "1 lime, cut into thin rounds", "Steamed jasmine rice", "A large bamboo steamer"].

Yes, Steamed Fish With Lime And Chile 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.