Steamed Fish with Lime Dressing

This cuisine is one of my favorites! Thai food always embodies a balance of sweet, sour, spicy and salty. Thai food has found its way to international popularity but it does seem hard to imagine that only twenty years ago, almost no one outside of Thailand had any knowledge of Thai cuisine. It is a challenge to describe Thai cuisine in few words, because it is the very history of its people. Sometimes mild, sometimes spicy, it represents the harmonious marriage of centuries-old influences from India (spices and curries) and China (soy sauce, noodle dishes and poultry). The dishes are all served at the table at the same time, and guests help themselves. No dish is more important than another.

Serves 2
recipe from Blue Elephant Cooking School
printable recipe

150g sea bass fillet (or any kind of white firm fish)
2 inches lemongrass, sliced on an angle
1 kaffir lime leaf, torn
1 tablespoon sliced Galangal
2 cloves garlic, crushed
1 coriander root stalk
2-3 bird’s eye chili
1 red chili
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon coriander, chopped

In a steamer, steam the fish with the lemongrass, Kaffir lime leaf and Galangal 8-10 minutes or until cooked. In a pestle and mortar, pound garlic, coriander root, and chili’s until the mixture turns into a paste. In a bowl, mix the paste with lime juice, fish sauce, sugar and chopped coriander. Make sure the sugar is dissolved. Place steamed fish on plate and pour the dressing over the fish. Garnish with slices of lime and coriander leaves.

The Culinary Chase’s Note: Beautiful, fresh flavors coming from this dish! Pound the lemongrass first so that it’s softened and this will bruise the lemongrass to help release the natural oils within. A dish that is ready within the time it takes to steam the fish!