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Thai Steam Fish With Lime
- 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)
- 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.
- 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.
- 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.
- 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.