Hot and sour steamed fish

Hot and sour steamed fish
hot and sour steamed fish jpg

Hot and sour steamed fish
recipe image

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
  • Print



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


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.

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