Total Time
45mins
Prep 15 mins
Cook 30 mins

an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch

Ingredients Nutrition

Directions

  1. in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
  2. add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
  3. put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
  4. place the fish on plate, skin side up.
  5. cover the skin with the chopped corriander (leaves and roots) and the chillies.
  6. put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
  7. strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
  8. reduce some of the broth and serve over fish.
  9. best served with steamed jasmine rice.

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