Steamed fish with Asian lime dressing recipe

Bring fresh, vibrant flavours to your table tonight with this steamed fish and zesty Asian lime dressing—light, fragrant, and effortlessly impressive.

Ingredients          

2 x 200g white fish fillets (e.g. barramundi, snapper & cod)

Lime slices, to serve

Coriander leaves

1 red chilli, finely sliced

Sea salt

Lime & garlic sauce:

1 red chilli, roughly chopped

4 garlic cloves

½ tsp sea salt

¼ cup chicken or fish stock

3 tbsp fish sauce

3 tbsp lime juice

1 tsp sugar

Prepare          

For lime sauce, crush roughly chilli, garlic and salt to a rough paste. Transfer to a bowl and mix with the stock, fish sauce, lime juice and sugar.

Make a trivet from foil by scrunching it up into a rough cylinder and coiling it around to make a circle. Place trivet at the bottom of the pan and fill pan with water until the water level is below the plate you will add to the pan. Next, bring water to a simmer. Place the fish on a heat proof serving plate and secure plate on top of the foil in the pan. Cover with a lid and steam for 5 minutes. Then remove the lid and pour the lime and garlic sauce over the fish. Replace the lid and steam for a further until the fish is cooked through.

Carefully remove the hot plate of fish from the pan. Garnish with lime slices, coriander and chilli slices. Serve with steamed rice.