1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce / soup:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce (here's my preferred fish sauce)
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces
Instructions
certify your fish is scaled and gutted, and so score the fish with three diagonal incisions on all sides of the fish. bring to an end the highest halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for concerning ten - quarter-hour looking on the dimensions of your fish.
during a cooking pan, heat the stock till it involves a boil, and so supply the sugar, scale back heat, and boil till the sugar is totally dissolved. Pour the mixture into a bowl and put aside.
Mince the garlic, chilies, and cilantro, and blend into the stock soup, together with fish sauce and juice. Stir gently and so style take a look at. certify it's bitter, and balanced with a touch of sweetness.
once the fish is totally steamed, transfer it to a serving platter (with edges to stay within the soup), garnish with a bed of celery cabbage, and place the fish on the platter. Gently scoop on all the sauce over the fish, golf stroke most of the garlic and chilies on the highest of the fish.
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