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Steamed Seabass Recipe
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Ingredients :
Serves 4 |
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1
250 ml
2
tablespoons
2
1
tablespoon
2
tablespoons
2
tablespoons
1
teaspoon
1/4 teaspoon
2
3
slices
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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
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Method :
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Scale, clean and debone the fish.
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Pour 3 tablespoons of the chicken stock
over the fish. Place in a heatproof dish and steam until tender, about
10 minutes.
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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.
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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.
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Pour the sauce over the steamed fish and
garnish with spring onions and slices of lime.
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Serve immediately with steamed rice.
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