Steamed Fish in Lemon & Fish Sauce


700gms Seabass (scales removed, gutted and cleaned – this can be done by the fishmonger)
4 stalks of spring onions (just the bottom half of the stalk, leaves not required)
1/2 lemon (sliced)
2 tbsp Rice Wine
1 tsp Salt

Lemon Fish Sauce

1/2 lemon (juice only)
1 tbsp Fish Sauce
1 tsp Soya Sauce
1 tsp Sugar
1 Clove Garlic (minced)
1 Red Chilli (seeded, finely chopped)
A few stalks of parsley (leafy portion only, finely chopped)


1) Prepare the sauce by combining all ingredients along (taste to examine if it’s salty enough, otherwise add a touch additional soya bean sauce), then set the sauce aside for later use
2) Lay on the steaming plate, the stalks of spring onions and lemon slices
Steam Fish
3) Rub salt and sprinkle rice wine everywhere the fish; place fish on high of the spring onions & lemon slices
4) Boil a pot of water for steaming
5) Once water within the pot is poached, place the plate of fish into the steaming rack and steam fish for 10mins
6) Open the lid of the steaming pot and pour the sauce everywhere the fish, place the lid back on and still steam for simply one minute
7) prove the hearth instantly when one min is up (this is to forestall the fish from over cooking).
8) Sprinkle parsley leaves to garnish the dish and serve


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