Fish and Shellfish Recipes - Steamed Sea Bass with Chili Sauce Recipe

Ingredients

• 1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned

• 30ml/2 tbsp rice wine

• 3 fresh red chilies, seeded and thinly sliced

• 2 garlic cloves, finely chopped

• 2cm/3/4 in piece fresh root ginger, peeled and finely shredded

• 2 lemon grass stalks, crushed and finely chopped

• 2 spring onions (scallions), chopped

• 30ml/2 tbsp fish sauce

• juice of 1 lime

• 1 fresh banana leaf or baking parchment

For the chili sauce:

• 10 fresh red chilies, seeded and chopped

• 4 garlic cloves, chopped

• 60ml/4 tbsp fish sauce

• 15ml/1 tbsp sugar

• 75ml/5 tbsp fresh lime juice

Serves 4

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Method:

1. Thoroughly rinse the fish under cold running water. Pat it dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides.

2. Mix together the rice wine, chilies, garlic, shredded ginger, lemon grass and spring onions in a non-metallic bowl. Add the fish sauce and lime juice and mix to a paste.

3. Place the fish on the banana leaf or parchment and spread the spice paste evenly over it, rubbing it into the slashes.

4. Put a rack or a small upturned plate in the base of a wok. Pour in boiling water to a depth of 5cm/2in. Lift the banana leaf or parchment and fish, and place on the rack or plate. Cover and steam for 10-15 minutes, or until the fish is cooked.

5. Meanwhile, make the sauce. Place all the ingredients in a food processor and process until smooth. If the mixture seems to be too thick, add a little cold water. Scrape into a serving bowl.

6. Serve the fish hot, on the banana leaf if you like, with the sweet chili sauce to spoon over the top.