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Ingredients
- 4 large garlic cloves, crushed
- 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
- 1 tablespoon chopped green Thai chiles
- 2 tablespoons (or more) fresh lime juice
- 2 tablespoons Thai fish sauce (nam pla)
- 1 tablespoon sugar
- Pinch of freshly ground white or black pepper
- 1 whole head-on black bass or rainbow trout (1 1/2-2 pounds), cleaned, scored to the bone on both sides in 1" intervals
- 2 tablespoons low-salt chicken broth
- 1 lime, cut into thin rounds
- Steamed jasmine rice
- Special equipment: A large bamboo steamer
Details
Servings 2
Adapted from epicurious.com
Preparation
Step 1
Preparation
In a clay mortar, lightly pound garlic, cilantro
stems, and chiles with a wooden pestle until
a coarse paste forms. Add 2 tablespoons lime juice,
fish sauce, sugar, and pepper; mix with a
spoon to combine. (Alternatively, pulse in a
mini-processor until a loose paste forms.)
Set sauce aside.
Place fish on a plate that will fit inside
the steamer with some wiggle room;
pour reserved paste over. In a wide pot,
add water to a depth of 1". Bring to a boil.
Transfer fish on plate to steamer. Set
steamer over pot and pour chicken broth
over fish. Cover; steam fish until cooked
through, 12-15 minutes.
Using 2 large spatulas, transfer fish to
a serving platter. Spoon juices on plate in
steamer over fish. Drizzle with lime juice,
if desired. Garnish with lime slices and
cilantro leaves. Serve with steamed rice.
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