Steamed fish with lime and chili

Ingredients · 4 large garlic cloves, crushed · 2 tablespoons chopped cilantro stems, plus cilantro leaves for garnish · 1 tablespoon chopped green Thai chilies · 2 tablespoons (or more) fresh lime-juice · 2 tablespoons Thai fish sauce (nam pla) · 1 tablespoon sugar · Pinch of freshly-ground white or black pepper · 1 whole head-on black bass or rainbow trout (1-1/2 to 2 pounds), cleaned, scored to the bone on both sides in 1-in. intervals · 2 tablespoons low-salt chicken broth · 1 lime, cut into thin rounds · Steamed jasmine rice · Ingredient tip Thai ingredients and cooking tools can be found in Asian markets or ordered online from · Special equipment Large bamboo steamer Clay mortar Preparation Make a sauce: In a clay mortar, lightly pound garlic, cilantro stems, and chilies with a wooden pestle to create a coarse paste. Add lime juice, fish sauce, sugar, and pepper. Mix with a spoon to combine. (Or you can skip the mortar and pulse all seven of the ingredients in a mini-processor until a loose paste forms). Set sauce aside. Place fish on a plate that will fit inside the steamer with some wiggle room; pour sauce over. In a wide pot, add water to a depth of 1 in. and bring to a boil. Transfer fish on plate to steamer. Set steamer in pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12 to 15 minutes. Use two large spatulas to transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at For more recipes like this one, check out Asian Dishes Slideshow. Nutritional information One serving contains: Calories (kcal) 403.5 % Calories from Fat 16.7 Fat (g) 7.5 Saturated Fat (g) 1.9 Cholesterol (mg) 153.1 Carbohydrates (g) 10.5 Dietary Fiber (g) 0.3 Total Sugars (g) 7.4 Net Carbs (g) 10.2 Protein (g) 69.8 Sodium (mg) 1674.6 Read More]]>