- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 1 large sea bass, scaled and cleaned (or 2 medium fish)
- 1 fresh banana leaf
- 30 ml rice wine
- 2 red chillies, seeded and finely sliced
- 2 cloves garlic, finely chopped
- 2 cm piece ginger, finely shredded
- 2 stalks lemongrass, crushed and finely chopped
- 2 spring onions, chopped
- 30 ml fish sauce
- 1 lime, juice only
- 100 ml water, boiling
For the chilli sauce
- 10 red chillies, seeds removed and chopped
- 4 cloves garlic, chopped
- 60 ml fish sauce
- 1 tbsp sugar
- 5 tbsp lime juice
1. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, slash the skin of the fish a few times on both sides. Place on a banana leaf.
2. Combine the rice wine, chillies, garlic, ginger, lemon grass, spring onions, fish sauce and lime. Spread this mixture over the fish.
3. Place a small upturned plate or rack in the bottom of a wok and pour in 100ml of boiling water. Lift the banana leaf, together with the fish and place onto the plate or rack.
4. Cover with a lid and steam for 10 to 15 minutes, until the fish is tender.
5. Place all the chilli sauce ingredients in a food processor and process until smooth; you may need to add a little cold water to bring to a sauce-like consistency.
6. Serve the fish hot, on the banana leaf, with the sweet chilli sauce spooned over the top.
Rate This Recipe