Singapore
Soups
Steamed Fish with Lime Chilli Sauce & Brown Rice
Main courses
Difficulty Level: Moderate
Numbers of Portions: 2
Preparation time: 30 min
Ingredients
| 3 pieces (30g) |
Birds' eye chilli (chilli padi), remove stem, sliced |
| 6 cloves (30g) |
Garlic, coarsely minced |
| 30g |
Coriander, separate the roots, stem & leaves |
| 1 tbsp |
Fish sauce |
| 1 sachet (1g) |
Aspartame sweetener |
| 2 tbsp |
Fresh lime juice |
| 2 tbsp |
Water |
| 2 medium pieces |
Lemongrass (serai), use white parts only, bruise them |
| 1 piece (300g) |
White fish, E.g Grouper, cod, white pomfret |
| 1½ cups (150g) |
Cooked brown rice |
| ¼ medium (50g) |
Japanese cucumber, sliced thinly |
| 6 pieces |
Cherry tomato |
Method:
- • Blend birds' eye chili, garlic, coriander roots &stem into a coarse paste.
- • Mix fish sauce, aspartame & lime juice together with the blended paste. Leave aside.
- • Line the bottom part of a plate with lemongrass. Put the fish on top of it.
- • Steam the fish on high heat until cooked.
- • Pour the sauce onto the fish & steam for 1 minute. Garnish with coriander leaves.
- • Serve steamed fish with brown rice, cucumber & cherry tomatoes.
2
43 min
Moderate
