Hot and sour steamed fish

When fish is steamed in this way it is beautifully moist and tender and falls off the bone. The banana leaves create a touch of authenticity, while hot and sour Asian flavours complete this traditional dish.

Apr 30, 2010 2:00pm

10 mins preparation
30 mins cooking
1 hr marinating
Serves 4

Ingredients

Hot and sour steamed fish

4 medium whole bream
1 large banana leaf
4 fresh small red thai chillies, thinly sliced
2 fresh kaffir lime leaves, finely shredded
2 green onions, thinly sliced
1/4 cup loosely packed fresh coriander leaves
1/4 cup loosely packed fresh thai basil leaves
2 x 10cm sticks fresh lemongrass
1/4 cup (60 millilitres) sweet chilli sauce
2 tablespoon fish sauce
2 tablespoon lime juice
2 tablespoon peanut oil
1 clove garlic, crushed
1 centimetre piece fresh ginger (5 grams), finely grated

Method

Hot and sour steamed fish

1

Place ingredients for lime and sweet chilli dressing in screw-top jar; shake well.
2

Score fish both sides through thickest part of flesh; place on large tray, drizzle with half of the dressing. Cover; refrigerate 1 hour.
3

Meanwhile, trim banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper.
4

Place leaves on work surface. In a medium bowl, combine chilli, lime leaves, onion, coriander and basil. Halve lemongrass sticks lengthways, then halve crossways to make 8 pieces.
5

Place two pieces of lemongrass on each leaf; place one fish on each. Top fish with equal amounts of the herb mixture. Fold opposite corners of the leaf to enclose centre part of fish; secure each parcel with kitchen string.
6

Place two parcels, in single layer, in large bamboo steamer; steam, covered, in two batches, over wok of simmering water about 15 minutes or until fish is cooked through. Unwrap fish; drizzle with remaining dressing.