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FISH With Sauce Recipie!
Page 1 of 1
FISH With Sauce Recipie!
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.
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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