This is the same fish we used in our earlier air fryer recipe. If you don’t have an air fryer you have the option to steam it. There are many steamed fish recipes out there that mostly uses soy sauce which is the Chinese style.
In this recipe we will steam the fish (Thai style) using lemongrass, kaffir lime leaves and lime. Luckily you can find all these items at the Real Canadian Superstore or TNT supermarket. We are using the golden pompano fish in this recipe but you can substitute it for any white flesh fish like sea bass, tilapia or snapper. However unlike the golden pompano these fish needs to be de-scaled.
The seafood sauce is crucial for this recipe. It is sour, spicy, garlicy and very refreshing. You can find this seafood sauce wherever you order seafood in Thailand. We usually set the seafood sauce aside in a bowl so that the fish doesn’t get too spicy for the kids. Due to its mild flavor Raiden loves to eat this fish with a streaming bowl of rice.
Ingredients
For steaming
1 Golden Pompano
1 Lemon grass
3-2 Kaffir lime leaves
2 Cloves of garlic (slice)
4-5 slice of lime
For sauce
4-5 cloves of garlic (minced)
2-3 thai red and green chillies (chop) If you want it less spicy you can cut down the chillie
2 tsp fish sauce
3 tsp of lime juice
1 tsp of palm sugar (or you can use regular sugar if you don’t have palm sugar)
1 tbsp of water
Instructions
Fish
1. Clean and Rinse your fish. Additionally, you can remove the head but we usually leave it on.
TIP: Use salt to rub the fish. Doing this will help remove some slime on its skin. Then, use half of lime and rub the fish. This will help remove the fishy smell. After doing that, rinse your fish thoroughly.
2. Score the fish. Use a sharp knife to cut slits roughly 1 inch apart. They do not need to be deep.
3. Stuff the fish with Kaffir lime leaves garlic and Lemon grass. Place 4-5 slices of lime on top of the fish. (If you don’t have Kaffir lime leaves you can use half of a lime)
4. Season with salt on both side of the fish.
5. Cook the fish in steamer for 9-12 minutes. Use a fork or a knife to peek at the meat and confirm that the fish is cooked.
Garlic and Chili Sauce
1. In a small bowl combine minced 4-5 cloves of garlic, 2-3 finely chopped Thai red chilies
2. Add in all the remaining ingredients: fish sauce, lime juice, palm sugar and water.
3. Stir until all the sugar is dissolved and set it aside.
Put it together
1. Once the fish is cook, carefully remove it from the steamer
2. Pour all the Garlic and Chili Sauce on top of the fish.
3. Serve hot with a bowl of rice
