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Steamed Lemon Myrtle Sand Whiting

Ingredients
  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)
Directions

1.
Combine lemon myrtle, chilli sauce, rind and juice in medium bowl, cover; refrigerate 3 hours or overnight.
2.
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.
3.
Drizzle fish with reserved sauce; sprinkle with coarsely chopped coriander.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
8

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