Steamed Fish With Lime And Chile Recipes
STEAMED FISH WITH LIME AND CHILE
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.
Provided by Andy Ricker
Categories Fish Steam Valentine's Day Low Fat Low Cal Dinner Seafood Bass Healthy Lime Juice Bon Appétit Lunar New Year Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
- Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
- Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
STEAMED HALIBUT WITH CHILI LIME DRESSING
You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dressing.
- Combine the ingredients in a blender and puree until smooth.
- Taste and adjust seasoning.
- For the Fish.
- Steam the filets for 9 to 11 minutes.
- Fan out tomato and cucumber slices on serving platter or on four individual plates.
- Place steamed fish on top of tomato and cucumber.
- Drizzle dressing over fish.
- Rough chop herbs and scatter over the dressed fish.
- Garnish, if you like, with fried shallots and pickled red chilis.
- Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7
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STEAMED FISH WITH LIME AND CHILI DRESSING
From asianfoodnetwork.com
Reviews 1Total Time 30 minsServings 2
- Clean the sea bass. Clean fish under cold running water. Remove water and rub in asam jawa to wash the fish clean and to remove any fishy smell. Set aside for 5 -10 minutes. | The fish in this minimalist Thai dish can be changed -as long as the fish is fresh. Common fish used for this recipe are tilapia, red snapper, grouper or even barramundi
- Mix the dressing. While waiting for the fish to sit in the asam jawa paste, in a bowl, add in juice of 1 lime, half of the kaffir lime leaves, chopped red chilies, garlic, ginger, 2 tbsp light soy sauce, 1 tbsp organic coconut oil and a pinch of salt and sugar to taste. Taste to see if the combination of sour, salty and sweet is up to your liking, then season accordingly.
- Prepare the sea bass. After 5 -10 minutes, clean the fish completely with running cold water and remove any tamarind paste. Place fish on chopping board and score the fish with a sharp knife. This is to ensure that the fish cooks through during the steaming process and for all the flavors from the dressing to penetrate the insides of the fish. Line the tray for steaming the fish with the banana leaf and place fish on top. Drizzle the dressing all over the fish and turn it around, ensuring the belly is also coated with the dressing. | For more aroma, stuff bruised lemongrass into the cavity of the fish
- Steam the sea bass. In a wok, add sufficient water. Put on high heat and cover the wok with a lid. Once the wok is producing steam, remove the cover and place the tray of fish into the bamboo steamer or on top of the stand, cover and let the fish cook for about 8 to 10 minutes. After 8 to 10 minutes, remove the lid and check if the fish is cooked by flaking a little bit of the cored area.
STEAMED FISH WITH LIME AND CHILE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (13)Author Andy RickerServings 2Estimated Reading Time 2 mins
- In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 Tbsp. lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
- Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12–15 minutes.
- Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.
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