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A Thai-style steamed fish recipe with a broth of chilli, garlic, and lime. This is a super simple fish recipe that you will find in most Thai restaurant menus. I was craving it so badly one evening (because Corona lockdown my friends!) so made it, ate it, and felt happy again.
To get started with this particular recipe, we must prepare a few ingredients. You can cook steamed fish in chilli, lime and garlic broth using 11 ingredients and 3 steps. Here is how you can achieve that.
Ingredients needed to serve Steamed fish in chilli, lime and garlic broth:
- Fish (seabass used here)
- Lemongrass
- Sauce
- Water
- Chicken stock
- Handful garlic cloves
- 1 bird-eye chilli (add more if you like spicy)
- 2 Lime
- 1 tbsp Brown sugar
- 1 tbsp fish sauce
- Coriander
When the fish is ready, spoon the sauce over the fish. In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Thai steamed fish with lime and garlic recipe Conclusion.
Directions to serve Steamed fish in chilli, lime and garlic broth:
- Score the fish and stuff the lemongrass. Steam it for 15minutes
- Make the sauce and boil it over low heat.
- Pour the sauce over the steamed fish.
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), Thai style steamed barramundi fish with lime sauce, is an extremely popular Thai seafood dish. And the great news is, you don't have to wait to eat it at a restaurant, but you can make it yourself at home. Bring to a boil over high heat. Pour broth through a fine strainer into a bowl. Add lime juice, onions, cilantro leaves, and fish sauce to taste.
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