Ingredients Jump to Instructions ↓

  1. 4 1 250 ml 2 tablespoons 2 1 tablespoon 2 tablespoons 2 tablespoons 1 teaspoon 1/4 teaspoon 2 3 slices Small seabass (about 450) Chicken stock Garlic, sliced Bird's eye chilies, sliced Freshly squeezed lime juice Fish sauce Tamarind juice Sugar Salt Spring onions, thinly sliced, to serve Lime, to serve

Instructions Jump to Ingredients ↑

  1. : Scale, clean and debone the fish. Pour 3 tablespoons of the chicken stock over the fish. Place in a heatproof dish and steam until tender, about 10 minutes. To make the sauce, combine the remaining chicken stock, garlic, chilies, lime juice, fish sauce, tamarind juice, sugar and salt in a wok or saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer for 1 to 2 minutes until the sauce is thickened. It should taste sour, sweet and salty. Pour the sauce over the steamed fish and garnish with spring onions and slices of lime. Serve immediately with steamed rice.


Send feedback