Chili Lime Fish

Name: Chili Lime Fish
Ingredients: 1/3 cup sweet chili sauce; 2 tsp lime zest; 2 tbsp lime juice; 1 (4 inch) stalk fresh lemongrass, chopped coarsely; 2 None spring onions, sliced thinly; 1 None fresh small red Thai chili, sliced thinly; 4 None whole small white fish, cleaned, scored 3 times on each side; 1 None banana leaf, trimmed into 4 (12 inch) squares; 1/4 cup coarsely chopped fresh cilantro leaves

9 ingredients

4 steps

Ingredients

1/3 cup sweet chili sauce
2 tsp lime zest
2 tbsp lime juice
1 (4 inch) stalk fresh lemongrass, chopped coarsely
2 None spring onions, sliced thinly
1 None fresh small red Thai chili, sliced thinly
4 None whole small white fish, cleaned, scored 3 times on each side
1 None banana leaf, trimmed into 4 (12 inch) squares
1/4 cup coarsely chopped fresh cilantro leaves

Directions

1

Whisk together chili sauce, lime zest, lime juice, lemongrass, onions and chili in a large bowl. Add fish and turn to coat. Cover and refrigerate for 1 hour.
2

Using tongs, dip banana leaves, 1 at a time, in boiling water. Remove immediately. Rinse under cold water until cool then pat dry.
3

Place banana leaves on a clean work surface. Place 1 fish on each leaf. Fold opposite corners of banana leaves over fish to enclose. Secure each parcel with butcher's twine.
4

Arrange parcels in 1-2 large bamboo steamer baskets. Steam over simmering water for 20 mins. Serve fish sprinkled with cilantro.