Steamed Sea Bass with Chili, Lime, and Garlic Recipe

Steamed Sea Bass with Chili, Lime, and Garlic

Steaming is such an excellent tasting and healthy way to cook fish. This recipe for Plah Kapong Neung Manao has a deliciously fresh salsa topping that is made with hot chili, garlic, and cilantro in a sweet and sour lime juice base. The fish we cooked is the Barramundi, or the Asian Sea Bass, but this recipe can be used with many different types of fish. In Thailand we always cook the whole body of the fish, including the head, as cooking the fish this way releases a lot of flavor from the bones. However, you can do this recipe using filleted fish if you prefer.

Yield: 2 - 4 servings
Prep time: 5 Minutes
Cooking time: 10 Minutes
Ready in: 15 Minutes

Ingredients:
  • 1 medium-sized Barramundi
  • 3 Tablespoons Garlic
  • 4 Thai Hot Chilies
  • 1/4 cup fresh Lime juice
  • 3 Tablespoons Fish Sauce
  • 2 Tablespoons Coconut Sugar
  • 1/4 cup Coriander / Cilantro Leaves
  • 3 - 4 sprigs Chinese celery

Basic Directions:

1) Dissolve the coconut sugar in a little hot water, then mix it together with fish sauce, lime juice, chopped garlic, and hot chilies. Let it marinate for 10 minutes.

2) Steam the whole fish for 7 - 10 minutes or until fully cooked.

3) Place on a serving platter with Chinese celery leaves and chopped stems.

4) Add the chopped cilantro to the sauce and then spoon over the hot fish. Serve with steamed rice and other foods.

For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=86