Steamed fish with chili sauce is a flavorful and healthy dish that combines tender, juicy fish with a spicy, tangy sauce. This dish is popular in many Asian cuisines and is known for its fresh taste and aromatic seasonings.
Ingredients
For the Fish:
- 1 whole fish (snapper, sea bass, tilapia, or any white fish) OR 2 fish fillets
- 1-inch piece of ginger (thinly sliced)
- 2 cloves garlic (sliced)
- 2 stalks green onions (cut into 2-inch pieces)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- Lemon or lime slices (for garnish)
For the Chili Sauce:
- 3-4 red chilies (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon vinegar (optional, for extra tang)
- 2 tablespoons water
Instructions
1. Prepare the Fish:
- Clean the fish and pat it dry.
- Make a few slits on both sides of the fish to help it cook evenly.
- Rub the fish with salt, white pepper, and a little soy sauce.
- Place ginger, garlic, and green onions inside and around the fish.
2. Steam the Fish:
- Place the fish on a heatproof plate.
- Steam over high heat for 10-15 minutes (depending on the size of the fish) until the flesh is opaque and flakes easily with a fork.
3. Make the Chili Sauce:
- In a bowl, mix chopped chilies, garlic, fish sauce, soy sauce, lime juice, sugar, vinegar, and water.
- Stir well and adjust seasoning to taste (add more lime for tanginess or sugar for balance).
4. Assemble and Serve:
- Remove the fish from the steamer and drain any excess liquid.
- Pour the chili sauce over the fish.
- Drizzle with sesame oil and garnish with fresh cilantro, extra chilies, and lime slices.
Enjoy!
Serve hot with steamed rice for a delicious, spicy, and fragrant meal. Would you like any variations or pairing suggestions? 😊
