STEAMED FISH WITH CHILI AND LIME SAUCE – PHASE 2Jess Arroyo
100g white fish
2/3 coriander roots
2/3 garlic cloves
2 bird’s eye chilli
3 table spoon lime juice
1 table spoon fish sauce
Stevia to balance taste (optional)
Mark diagonal slices to the fish and steam for 8 to 10 mins or until cooked.
(preferably use banana leaf or baking paper or a small plate in the steamer)
Make the sauce.
Using pastel and mortal, pound the coriander roots, garlic and chillies to a coarse paste.
Season with lime juice, fish sauce and stevia.
Spoon the chilli and lime sauce over the fish and sprinkle with chopped coriander.
By Mahmuda Rahman Haque