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Thai Country-style Steamed Fish In Garlic Lime Sauce

Thai Country-style Steamed Fish In Garlic Lime Sauce is built on Whole Fish Trout Sea Bass Perch, Fresh Green Chiles Diced, Garlic Chopped, Thai Fish Sauce, and Lime Juice. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 4
• 6 clove
• 2 tbsp
• 4 tbsp
• 1/2 cup
• 2
• 2 stalk

Method (preview)

1. 1

   Cilantro sprigs, for garnish

2. 2

   Scale and clean fish, then rinse with cold water.

3. 3

   Pat dry with paper towels.

4. 4

   Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish.

5. 5

   Set fish on a heat-proof plate that is at least 1 inch smaller in diameter than your wok.

6. 6

   Mix together chiles, garlic, fish sauce, lime juice and chicken stock.

7. 7

   Adjust for a predominantly sour taste.

8. 8

   Pour over fish.

9. 9

   Scatter green onions and lemon grass over fish.

10. 10

    Fill wok with 2 inches of boiling water.

11. 11

    When it comes to a full boil, set fish plate on rack or trivet.

12. 12

    Cover tightly. Reduce heat to medium-high and steam for 12 minutes.

13. 13

    If meat by the bone is opaque white, fish is done.

14. 14

    Garnish fish with cilantro and serve with cooking juices.

15. 15

    Accompany with steamed rice.

16. 16

    In the American kitchen you can use a heat-proof glass pie plate or a shallow bowl that is at least one inch smaller in diameter than your steamer.

17. 17

    A 14-inch wok with a dome- shaped cover makes a perfect steamer when fitted with a Chinese steaming rack, a 12-inch round cake-cooling rack or a two- inch-high trivet to support the pie plate or bowl.