Steamed Lemon Myrtle Sand Whiting
|Ground lemon myrtle||2 Teaspoon|
|Sweet chili sauce||180 Milliliter (3/4 Cup)|
|Finely grated lime rind||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Whole sand whiting||1 2⁄3 Kilogram (8 Pieces)|
|Coriander||1⁄4 Cup (4 tbs)|
Combine lemon myrtle, chilli sauce, rind and juice in medium bowl, cover; refrigerate 3 hours or overnight.
Reserve 1/4 cup sauce mixture for serving.
Dip three fish, one at a time, in remaining sauce mixture to coat; place in single layer in large bamboo steamer.
Brush fish with a little remaining sauce; steam, covered, over wok or pan of simmering water about 10 minutes or until fish are cooked through.
Remove from steamer; cover to keep warm.
Repeat with remaining fish in batches.
Drizzle fish with reserved sauce; sprinkle with coarsely chopped coriander.