Steamed Fish
by Editorial Staff
Many Asian dishes traditionally cook steamed fish on a plate set in a wok. The juice is collected on a plate and the fish is obtained in a fragrant broth sauce. If the fish will not fit in a large skillet, place it in the broiler. Choose a plate deep enough. Serve the fish with steamed rice, Chinese cabbage, or spinach.
Servings: 4
Ingredients
- Sea fish (sea bass, flounder, etc.) – 1 pc. (1.1-1.3kg; about 6.5cm thick)
- Lemon sorghum (lemongrass) – 2 large stems (50 g), cut lengthwise
- Cilantro leaves – ¼ cup
- Fresh ginger, peeled and cut into strips – ¼ cup (5 cm piece)
- Lime, cut in half – 1-2 pcs. (grated zest – 2 tbsp)
- Garlic, thinly sliced - 2 cloves
- Green onions, cut into thin strips – 4 pcs.
- Asian fish sauce (“nam pla”) – 2 tbsp
Directions
- Place the wire rack in a large, high-sided brazier. Pour in 2.5 cm of water (water should be just below the wire rack). Place a roasting pan on two burners and bring water to a boil over high heat. In the meantime, rinse the cleaned fish well inside and out. Wipe dry. Place the fish on a plate so that it fits completely on the plate. Place the cilantro, half lemongrass, and third ginger inside the fish. Spread the remaining lemongrass, ginger, lime zest, garlic, and half green onions around the fish and on top of it. Squeeze half of the lime on top and drizzle with fish sauce.
- Place a plate on a wire rack and cover the broiler with parchment foil (paper side down). Cook the fish for about 25 minutes (10 minutes for every 2.5 cm thick).
- Gently transfer the plate with the finished fish (do not spill the resulting juice). Garnish with green onions and cilantro and serve immediately.
Enjoy your meal!
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