Steamed Lime Fish

Thai steamed fish with lime, garlic and chilli in a sharp, fragrant broth.

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The fish is steamed separately from the fresh lime sauce so both stay clean-tasting and bright.

Ingredients

• 1 whole sea bass or snapper (about 1 kg, cleaned)
• 6 garlic cloves (finely chopped)
• 4 Thai chillies (finely chopped)
• 5 tbsp fresh lime juice
• 3 tbsp fish sauce
• 1.5 tbsp sugar
• 120 ml chicken stock (hot)
• 1 stalk lemongrass (bruised)
• 20 g celery leaves or coriander
• 4 lime slices (to garnish)

Step-by-step method

1. Score the fish on both sides with three shallow diagonal cuts. Place the bruised lemongrass in the cavity.
2. Set the fish on a heatproof plate that fits inside your steamer. Bring the steaming water to a strong simmer before adding the fish.
3. Steam covered for 12–15 minutes, depending on thickness, until the flesh is opaque and flakes easily near the backbone.
4. Meanwhile, dissolve the sugar in the hot stock, then stir in the fish sauce, lime juice, garlic and chillies.
5. Carefully remove the fish plate and pour off excess steaming liquid if there is a lot of it.
6. Pour the lime-garlic sauce over and around the fish while both are hot.
7. Scatter with celery leaves or coriander and lime slices and serve immediately with rice.