Ingredients Jump to Instructions ↓

  1. 1 large sea bass , scaled and cleaned (or 2 medium fish)

  2. 1 fresh banana leaf

  3. 30 ml rice wine

  4. 2 red chillies , seeded and finely sliced

  5. 2 cloves garlic , finely chopped

  6. 2 cm piece ginger , finely shredded

  7. 2 stalks lemongrass , crushed and finely chopped

  8. 2 spring onions , chopped

  9. 30 ml fish sauce

  10. 1 lime , juice only

  11. 100 ml water , boiling

  12. 10 red chillies , seeds removed and chopped

  13. 4 cloves garlic , chopped

  14. 60 ml fish sauce

  15. 1 tbsp sugar

  16. 5 tbsp lime juice

Instructions Jump to Ingredients ↑

  1. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, slash the skin of the fish a few times on both sides. Place on a banana leaf.

  2. Combine the rice wine, chillies, garlic, ginger, lemon grass, spring onions, fish sauce and lime. Spread this mixture over the fish.

  3. Place a small upturned plate or rack in the bottom of a wok and pour in 100ml of boiling water. Lift the banana leaf, together with the fish and place onto the plate or rack.

  4. Cover with a lid and steam for 10 to 15 minutes, until the fish is tender.

  5. Place all the chilli sauce ingredients in a food processor and process until smooth; you may need to add a little cold water to bring to a sauce-like consistency.

  6. Serve the fish hot, on the banana leaf, with the sweet chilli sauce spooned over the top.


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