泰式青檸蒸魚Thai Steamed Fish with Lime and Chilli

Prep 15 min·Cook 10 min

1. 1You're here
   Step 1.

   Pat the fish dry and make three diagonal cuts down to the bone on each side.

   600 g Whole sea bass, scaled and gutted

   Knife work
2. 2
   Step 2.

   Lay the lemongrass on a heatproof plate, put the fish on top and steam over rapidly boiling water for 8–10 minutes until the flesh flakes at the bone.

   2 stalks Lemongrass, halved lengthways600 g Whole sea bass, scaled and gutted

   9 minSteam
3. 3
   Step 3.

   Meanwhile, pound the garlic, chillies and coriander stalks to a coarse paste.

   8 cloves Garlic6 Bird's eye chillies (red and green)4 stalks Coriander (stalks for the dressing, leaves to garnish)

   Knife work
4. 4
   Step 4.

   Stir in the lime juice, fish sauce, sugar and hot stock until the sugar dissolves. It should be very sour, then salty, hot and lightly sweet.

   5 tbsp Lime juice (about 3 limes), plus slices to garnish3 tbsp Fish sauce1½ tbsp Sugar4 tbsp Hot chicken stock

5. 5
   Step 5.

   Pour off the liquid from the plate, spoon the dressing all over the hot fish and top with coriander leaves and lime slices.

   600 g Whole sea bass, scaled and gutted5 tbsp Lime juice (about 3 limes), plus slices to garnish4 stalks Coriander (stalks for the dressing, leaves to garnish)