Ingredients

• 16 g fresh coriander, leaves only
• 10 garlic cloves
• 5 bird’s eye chillies (chilli padi), adjust to taste
• 2 fresh red chillies, deseeded
• 6 g sugar
• 50 g lime juice (approx 4 limes)
• 18 g fish sauce
• 600 g water
• 6 g homemade chicken stock powder
• 4 stalks fresh lemongrass
• 600 g barramundi fish (siakap) (1 whole fish), gutted and descaled, scored (see tips)
• 1 fresh green lime, cut in thin slices, to garnish (not supplied)

Preparation

1. Place coriander leaves, garlic cloves, bird’s eye chillies, red chillies, sugar, lime juice, fish sauce, 100 g water and chicken stock powder in mixing bowl, blend 5 sec/speed 5. Transfer to a bowl and set aside.
2. Insert 2 lemongrass stalks into the cavity of the fish. Place remaining 2 lemongrass stalks on a steaming tray (Ø 20 cm), arrange fish on top of lemongrass. Place the steaming tray in Varoma dish.
3. Place 500 g water in mixing bowl, set Varoma into position, steam 20 min/Varoma/speed 1. Remove Varoma. Carefully open Varoma lid, discard steaming liquid. Pour reserved garlic lime sauce onto steamed fish.
4. Set Varoma into position, steam 2 min/Varoma/speed 1 until cooked. Garnish with green lime slices. Serve immediately.

Hints & Tips

• Scoring the thickest part of the fish with 3 bone-deep cuts allows more of the flavour to be absorbed by the flesh and reduces steaming time.
• To check whether the fish is cooked, its eye should pop out. The flesh should be tender enough to be pierced through easily with a fork or chopsticks.
• When selecting the tray to be used in the Varoma, choose heat-resistant materials (eg. ceramic, metal or silicone); ensure the size of the tray is appropriate and the Varoma lid can be closed completely; make sure some steaming holes (slots) remain unobstructed.