Steamed Fish with Lime and Chile |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices. Ingredients:
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 |
Directions:
1. In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
2. Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1 . Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
3. Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
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