Steamed Seabass Recipe

Ingredients : Serves 4

1

250 ml

2 tablespoons

2

1 tablespoon

2 tablespoons

2 tablespoons

1 teaspoon

1/4 teaspoon

2

3 slices

Small seabass (about 450)

Chicken stock

Garlic, sliced

Bird's eye chilies, sliced

Freshly squeezed lime juice

Fish sauce

Tamarind juice

Sugar

Salt

Spring onions, thinly sliced, to serve

Lime, to serve

• Scale, clean and debone the fish.

• Pour 3 tablespoons of the chicken stock over the fish. Place in a heatproof dish and steam until tender, about 10 minutes.

• To make the sauce, combine the remaining chicken stock, garlic, chilies, lime juice, fish sauce, tamarind juice, sugar and salt in a wok or saucepan.

• Bring to a boil over high heat. Reduce heat to medium and simmer for 1 to 2 minutes until the sauce is thickened. It should taste sour, sweet and salty.

• Pour the sauce over the steamed fish and garnish with spring onions and slices of lime.

• Serve immediately with steamed rice.