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Steamed Sea Bass With Thai Herbs

Country.Chef's picture
Ingredients
  Sea bass fillets 28 Ounce (4 Large, About 200 Gram Each)
  Grated fresh ginger root 1 Teaspoon
  Chopped coriander 1 Teaspoon
  Chopped lemongrass 1 Teaspoon (Finely)
  Fish sauce 1 Teaspoon (Nam Pla)
  Light brown sugar 1 Pinch
  Spring onions 1⁄4 Pound, finely chopped (1 Bunch)
  Chili 1 , finely sliced
Directions

GETTING READY
1) Rinse the fish and set aside.
2) In a bowl, combine ginger, coriander, lemongrass, fish sauce, sugar, spring onions and chili.

MAKING
3) Use a steamer, to line the base of a steamer with banana leaves, place the fish fillets on top. Spoon over the Thai herb mixture, making sure the fish is well coated. Steam the fish for 20 minutes or until opaque and tender.
4) Carefully lift out the fish and leaves.

SERVING
5) In flat serving plates, arrange the leaves and top with fish. Serve with a little soy sauce and steamed bok choi.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Steamed
Dish: 
Dry Curry
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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