Chili Lime Fish
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
167
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).