Thai Steamed Fish with Lime and Garlic
- Cook
- 25 min
-
[LOW] 15 min
REST 10 min
1 lb white fish fillets, skinless, cut into 4 fillets
⅔ cup (70 g) bean sprouts
1 shallot, sliced
Sauce Mixture
2 ½ tablespoons Nam Pla (fish sauce)
2 tablespoons lime juice
½ tablespoon sugar
8 slices fresh ginger, peeled
1 stalk lemongrass, sliced
1 clove garlic, cut diagonally into 1" pieces
¼ Fresno pepper, stemmed, seeded, thinly sliced
4 lime leaves (optional)
Garnish
Cilantro
Thinly-sliced scallions
In a small bowl, combine ingredients for Sauce Mixture.
Place bean sprouts and sliced shallots on the bottom of the pot. Lay fillets on top and drizzle Sauce Mixture over the fish.
Place sliced ginger, lemongrass, Fresno pepper, garlic and lime leaves on top of each fish.
Cover and steam over [LOW] heat for 15 minutes. Turn off heat and rest covered for 10 minutes. Garnish with cilantro or scallions and serve.
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