★Ingredients
For the Fish:
2 whole fish (such as snapper or sea bass), cleaned and scaled
3-4 slices of fresh ginger
2-3 stalks of lemongrass, cut into 2-3 inch pieces and smashed
A few sprigs of cilantro (for garnish)
For the Sauce:
4-5 cloves of garlic, minced
4-5 bird’s eye chilies, chopped (adjust to your spice preference)
3 tablespoons lime juice (freshly squeezed)
3 tablespoons fish sauce
1 tablespoon sugar
1/4 cup chicken broth or water
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
Meat broth with frozen vegetables
★Instructions
- Prepare the Fish:
- Rinse the fish thoroughly and pat dry with paper towels.
- Make a few diagonal cuts on each side of the fish to allow the flavors to penetrate.
- Stuff the cavity of each fish with lemongrass pieces and ginger slices.
- Steam the Fish:
- Prepare a steamer or use a large pot with a steaming rack. Fill with water just below the steaming rack and bring to a boil.
- Place the fish on a heatproof plate and put the plate on the steaming rack.
- Cover and steam the fish for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Make the Sauce:
- While the fish is steaming, prepare the sauce.
- In a small bowl, mix the minced garlic, chopped chilies, fish sauce, lime juice, sugar, chicken broth (or water), and vegetable oil.
- Stir well until the sugar is dissolved and the ingredients are well combined.
- Serve:
- Once the fish is done, carefully transfer it to a serving platter.
- Pour the spicy lime and garlic sauce over the steamed fish.
- Garnish with chopped fresh cilantro.
- Serve immediately with steamed rice.
Enjoy!