| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 8.7g | 1.2g | 9.4g |
| sugars | fibre | protein | salt |
| 2g | 1.8g | 26.7g | 1.5g |
Why I Love Thai Steamed Fish with Chili and Garlic Sauce
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Why is it that every so often a dish comes along and grabs you by the heartstrings, tugs mildly and then persists to linger in your memory? For me, that dish has been a Thai classic, the Steamed Fish with Chili and Garlic Sauce. The simplicity of the steamed fish, perfectly complimented by the robust chili and garlic sauce, was all it took to win me over. This recipe has the power to transport you straight to a dining table in Bangkok, where you can almost hear the hum of the city and the far-off calls from the glistening Chao Phraya River.
A Journey of Flavors
Although being a Southern belle, my taste buds don’t solely crave biscuits and fried chicken. I love exploring diverse flavors from around the world and this dish is accomplished at doing just that. It adopts a perfect symphony of flavors, a mesh of fresh and tangy ingredients that takes you on a vibrant culinary adventure. The spice of red chili peppers married to the fresh bitterness of cilantro leaves, the sweetness of sugar counterbalanced by the salty fish sauce – all such flavors that taste like a love letter to your palate.
What I find fascinating is how this dish tip-toes on the thin line between balance and abundance. A simplicity of cooking method, yet an abundance of flavors. A rather common characteristic of Thai cuisine that leaves you spellbound.
Memories and Inspirations
This recipe even takes me back to my fond memories of attending cooking classes by the Thai Food master himself. Although I may not have an inspiring chef to mention every time, his passion for Thai cuisine did leave a lasting impression on me. I adored his innovation of amalgamating traditional values in contemporary forms, as seen vividly in our delectable Steamed Fish with Chili and Garlic Sauce.
For Thai food fanatics or anyone harbouring a penchant for spicy food, this dish wouldn’t disappoint. I can attest that it would entwine brilliantly with Red Curry Rice for a true Thai feast, or even serve as a dramatic side to the plainer Jasmine rice.
Rest assured, this isn’t just a recipe. It’s a tale of travel, memory, and taste, from my kitchen to yours.
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What You’ll Need
- 2 pounds whole fish (such as rockfish or red snapper)
- 1 tablespoon sea salt
- 2 tablespoons olive oil
- 10 cloves garlic, minced
- 3 fresh red chili peppers, finely chopped
- 1 cup fresh cilantro leaves
- 1/2 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- Fresh lime slices for garnish
Method
Step One
Start by thoroughly cleaning the fish and pat it dry. Once it is dry, make diagonal cuts into the sides of the fish and rub it generously with sea salt. Set it aside.
Step Two
Heat up the olive oil in a pan over medium heat. Add the minced garlic and chopped red chili peppers to the pan. Sauté until fragrant, taking care not to burn the garlic. Remove from heat and transfer it to a bowl to cool.
Step Three
In a separate bowl,combine the fresh lime juice, fish sauce, and granulated sugar. Stir until the sugar dissolves completely.
Step Four
Once the garlic and chili mixture is cooled, add it into the lime juice mixture. Mix them well.
Step Five
In a small bowl, dissolve the cornstarch into water. Add this to your sauce and stir well until the sauce thickens slightly.
Step Six
Place the prepared fish on a steaming tray. Pour the sauce over the fish, making sure it seeps into the cuts you made earlier. Steam the fish for approximately 20 minutes, or until it is cooked through.
Step Seven
Once the fish is cooked through, use a spoon to baste it with the sauce in the steaming tray. Sprinkle the fresh cilantro leaves over top.
Step Eight
Garnish your dish with fresh lime slices and serve immediately. Enjoy your Steamed Fish with Chili and Garlic Sauce.
