Recipe Archives->Asian Sea->Steamed Thai Fish 02

Thai Country-Style Steamed Fish in Garlic Lime Sauce
Yield: 4 servings
 
1 lb whole fish, trout, sea bass, perch
4 fresh green chiles, diced
6 cloves garlic, chopped
2 Tbsp Thai fish sauce (nam pla)
4 Tbsp lime juice
1/2 cup chicken stock
2 green onions, cut in half lengthwise
2 stalks lemon grass, (heart Section only)
cilantro sprigs, for garnish
 
Scale and clean fish, then rinse with cold water. Pat dry with
paper towels. Make diagonal slashes (almost to the bone) 2 inches
apart on both sides of fish. Set fish on a heat-proof plate that
is at least 1 inch smaller in diameter than your wok . Mix together
chiles, garlic, fish sauce, lime juice and chicken stock. Adjust
for a predominantly sour taste.  Pour over fish. Scatter green
onions and lemon grass over fish. Fill wok with 2 inches of boiling
water. When it comes to a full boil, set fish plate on rack or
trivet. Cover tightly. Reduce heat to medium-high and steam for 12
minutes. If meat by the bone is opaque white, fish is done.  Garnish
fish with cilantro and serve with cooking juices. Accompany with
steamed rice. 

Printable version: steamed-thai-fish02.txt.