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Thai Steamed Striped Bass with Chili-Lime Sauce
1 1/2 lb. very fresh whole striped bass, scaled and cleaned
8 to 10 cloves garlic, chopped
8 to 10 green and red Thai chili's, cut in very thin rounds
2 tsps. chopped cilantro roots or 1 tbsp. chopped stems
1/4 cup unsalted chicken or vegetable broth
2 to 3 tbsps. fish sauce or light soy sauce
3 to 4 tbsps. lime juice
2 green onions, cut in thin rounds
Rinse the cleaned fish and drain well. Cut diagonal gashes on both sides of the fish to bone level about 1/2 to 2 inches apart. Place on a heat-proof serving platter large enough to hold the fish for steaming that will fit on a steamer rack. The platter should have some depth to hold the juices from the steamed fish.
Mix the chopped garlic, chillies and cilantro roots or stems with the chicken broth. Add fish sauce and lime juice to make a hot, salty and limy sauce. Spoon sauce and spread evenly over the fish. Top with green onions and steam over medium-high heat for about 15 minutes. Serve while fish is still hot.
Serves 4.
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Thai Steamed Striped Bass with Chili-Lime Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Thai Steamed Striped Bass with Chili-Lime Sauce
1 1/2 lb. very fresh whole striped bass, scaled and cleaned
8 to 10 cloves garlic, chopped
8 to 10 green and red Thai chili's, cut in very thin rounds
2 tsps. chopped cilantro roots or 1 tbsp. chopped stems
1/4 cup unsalted chicken or vegetable broth
2 to 3 tbsps. fish sauce or light soy sauce
3 to 4 tbsps. lime juice
2 green onions, cut in thin rounds
Rinse the cleaned fish and drain well. Cut diagonal gashes on both sides of the fish to bone level about 1/2 to 2 inches apart. Place on a heat-proof serving platter large enough to hold the fish for steaming that will fit on a steamer rack. The platter should have some depth to hold the juices from the steamed fish.
Mix the chopped garlic, chillies and cilantro roots or stems with the chicken broth. Add fish sauce and lime juice to make a hot, salty and limy sauce. Spoon sauce and spread evenly over the fish. Top with green onions and steam over medium-high heat for about 15 minutes. Serve while fish is still hot.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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