Thai Steamed Fish

Name: Thai Steamed Fish
Ingredients: whole barramundi, about 1.5 lb (you can also use a different kind of white-flesh, mild-flavoured fish such as tilapia or sea bass): 1; stalks of lemongrass, bottom half only: 2; good chicken stock or fish stock: 1/2 cup; finely chopped palm sugar: 1 tbsp; lime juice: 4 tbsp; fish sauce: 3 tbsp; head garlic, chopped: 1; thai chilies, to taste, finely chopped; sprigs cilantro, chopped: 15; stalk chinese celery: 1

Features:

Cuisine:

Thai

Medium

Ingredients

1 whole barramundi, about 1.5 lb (you can also use a different kind of white-flesh, mild-flavoured fish such as tilapia or sea bass)
2 stalks of lemongrass, bottom half only
1/2 cup good chicken stock or fish stock
1 tbsp finely chopped palm sugar
4 tbsp lime juice
3 tbsp fish sauce
1 head garlic, chopped
thai chilies, to taste, finely chopped
15 sprigs cilantro, chopped
1 stalk chinese celery

How to Make Thai Steamed Fish

Before starting, make sure that the fish you’ll be using is properly cleaned, gutted and de-scaled.
Make cuts on the sides as well as both sides of the fish.
Before proceeding further, cut out some lemon grass and rub it thoroughly on the fish to release its aroma.
Finish off by stuffing that lemon grass in the fish.
Steam the fish over the boiling water for at least 10-15 minutes.
This duration could change depending on how big a fish you’ve chosen.
In order to check whether the fish has reached the optimal tenderness, check by lifting the middle of the fish using a fork.
If it comes off easily, the fish is properly cooked.
Keep the fish above the boiling water over the low heat to maintain its tenderness.
In a different pan, heat chicken stock.
Reduce heat and let it simmer.
Add garlic, chilies and stir until the sauce reaches optimum thickness.
Add in fish sauce, lime juice and cilantro.
Plate the fish along with this broth covered with Chinese celery.
Garnish with some extra celery leaves.
Serve with some boiled rice.

Trivia:

Only 1/95,000 people are allergic to fish.