Steamed Fish with Lemongrass Recipe

fish sauce

🥗Healthier: coconut aminos

💰Cheaper: soy sauce

Coconut aminos provide a lower sodium alternative.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets can be easier to prepare and frozen fish is often more affordable.

Prep the sauce by removing the outer layers of the lemongrass, chopping off the top bits and ends.

Crush the lemongrass with a knife to release the aroma.

Place the lower part of the lemongrass into a food processor along with garlic, shallots, and ginger.

Blend the ingredients until they turn into fine bits or a paste.

Transfer the blended mixture into a bowl and season with salt, sugar, fish sauce, and water; mix well and set aside.

Clean the fish thoroughly by rinsing it 2-3 times and removing any red blood clots from the belly area.

Place the fish on a heatproof plate and pour the sauce over it, spreading it evenly.

Add the remaining lemongrass pieces around the fish and some bread chili for heat.

Bring water to a boil in a steamer pot and place the fish on a steam rack.

Steam on high heat for 6 to 8 minutes, checking that the fish is about 1.5 cm thick.

Once done, squeeze lime juice over the fish and garnish with coriander and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens