This Steamed Sea Bass with Lime & Lemongrass is inspired by the Thai Style Steamed Fish I’ve had at many Thai restaurants. Particularly miss the one I had at Porn’s Sexy Thai Food.
A Simple Equilibrium Of Flavours
I don’t usually order steamed fish when eating out but there’s something about Thai steamed fish that really appeals to me. It’s all about the balance of different flavours – sweet, salty and sour. Definitely takes an experienced chef to achieve that equilibrium.
What really stands out is the invigorating freshness and fragrance of lemongrass which I feel is the most important element in this recipe.
Use Meaty White Fish
As I cook for one or two most of the time, I tend to go for fillet cut instead of the whole fish which is perfect for my husband and I as we don’t like picking out fish bones.
As for the choice of fish, I would recommend that you go for a meaty white fish like sea bass, grouper, snapper, tilapia and the like.
- 1 sea bass fillet
- 3 stalks lemongrass
- 1/2 big lime, sliced
- coriander leaves as garnish
- 150ml chicken stock
- 1 lemongrass (use the inner white part only), thinly sliced
- 2 bird’s eye chillies, sliced
- 1 tsp fish sauce
- 1″ knob galangal, sliced
- 4 cloves garlic, peeled & finely chopped
- pinch of ground white pepper
- pinch of sugar
- juice from 1/2 big lime