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FISH With Sauce Recipie!

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FISH With Sauce Recipie!

Post by Naseem Abbas Malik on Sun Jun 03, 2012 3:59 pm

Steamed Fish with Chili Sauce Recipe‏....







Ingredients: (Serves 4)

1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned

3 fresh red chilies, seeded and thinly sliced

2 garlic cloves, finely chopped

2 cm/¾ inch piece fresh root ginger, peeled and finely shredded

2 lemon grass stalks, crushed and finely chopped

2 scallions (spring onions), chopped

30 ml/2 tablespoons Thai fish sauce

Juice of 1 lime

1 fresh banana leaf

For the chili sauce:

10 fresh red chilies, seeded and chopped

4 garlic cloves, chopped

60 ml/4 tablespoons Thai fish sauce

15 ml/1 tablespoon granulated sugar

75 ml/5 tablespoons fresh lime juice

Method:

Thoroughly
rinse the fish under cold running water. Pat it dry with kitchen paper.
With a sharp knife, slash the skin of the fish a few times on both
sides.

Mix together the chilies, garlic, shredded ginger, lemon
grass and scallions in a non-metallic bowl. Add the fish sauce and lime
juice and mix to a paste. Place the fish on the banana leaf and spread
the spice paste evenly over it, rubbing it in well where the skin has
been slashed.

Put a rack or a small upturned plate in the base of
a wok. Pour in boiling water to a depth of 5 cm/2 inches. Lift the
banana leaf, together with the fish, and place it on the rack or plate.
Cover with a lid and steam for 10-15 minutes, or until the fish is
cooked.



Meanwhile,
make the sauce. Place all the ingredients in a food processor and
process until smooth. If the mixture seems to be too thick, add a little
cold water. Scrape into a serving bowl. Serve the fish hot, on the
banana leaf if you like, with the sweet chili sauce to spoon over the
top.
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Naseem Abbas Malik
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