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Categories:
sweet chili sauce lime zest lime juice fresh lemongrass spring onions chili white fish banana leaf fresh cilantro
Viewed: 80 - Published at: 3 years agoIngredients
- 1/3 cup sweet chili sauce
- 2 tsp lime zest
- 2 tbsp lime juice
- 1 (4 inch) stalk fresh lemongrass, chopped coarsely
- 2 None spring onions, sliced thinly
- 1 None fresh small red Thai chili, sliced thinly
- 4 None whole small white fish, cleaned, scored 3 times on each side
- 1 None banana leaf, trimmed into 4 (12 inch) squares
- 1/4 cup coarsely chopped fresh cilantro leaves
Method
- Whisk together chili sauce, lime zest, lime juice, lemongrass, onions and chili in a large bowl. Add fish and turn to coat. Cover and refrigerate for 1 hour.
- Using tongs, dip banana leaves, 1 at a time, in boiling water. Remove immediately. Rinse under cold water until cool then pat dry.
- Place banana leaves on a clean work surface. Place 1 fish on each leaf. Fold opposite corners of banana leaves over fish to enclose. Secure each parcel with butcher's twine.
- Arrange parcels in 1-2 large bamboo steamer baskets. Steam over simmering water for 20 mins. Serve fish sprinkled with cilantro.
