Thai traditional steamed fish with garlic and lime sauce. Tender, tasty and simple dish. I cooked it in an oven, A fish it fit prefacely in a roasting pan, also creates an instant taxture on the skill and facilitates to cooked the fish inside the steamer pot.
Snapper is the most favor fish in this recipe, sometime trout or tilapia are good too.
Ingredients
1 whole white snapper,
cleaned, scored to the bone on both sides in 1inch intervals (600g-800g or 1 1/2- 2 pounds)
1-2 stocks celery, sliced
2 inch ginger root peeled, sliced
1 whole lemon grass, pound, sliced
1/2 cup water
Cilantro leaves and lime sliced for garnish (optional)
Sauce ingredients
5-6 garlic cloves, thiny sliced
2-3 Thai chilies, chopped
3/4 cup fresh
lime juice
2 tbsp
sugar
2 tbsp fish
sauce
Directions, Preheat the oven 350 F
Meanwhile making the sauce by combining lime juice, sugar, fish sauce, in a small bowl. Stir well until the sugar dissolves. Add chili and garlic, lightly whisk. Set aside.
Use the roasting pan without a rack and instead have ribs on the bottom of the pan to elevate the meat. Cover the bottom of a pan with water and center a fish in the pan, add ginger, celery and lemon grass, cover the ingredients with a lid.
Place the roaster on the center rack in a preheated oven. cook for 20 minutes, remove form the oven. Pour the mixture lime sauce onto fish. Put back in the oven, let cook for 10 more minutes.
Using 2 large spatulas, transfer fish to a serving plat. Spoon juice in steamer on a plate over the fish. Garnish with lime slices and cilantro leaves.
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