Whole thai-style steamed fish | Women's Weekly Food
Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- large fresh red chillies, seeded, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 1/2 tablespoon brown sugar
- 1 1/2 tablespoon fish sauce
- 1 tablespoon chopped fresh coriander roots
- 1 teaspoon vegetable oil
- 3/4 cup (180ml) chicken or fish stock
- 1 tablespoon lime juice
- 4 small (1.2kg) whole bream
- 1 small (150g) red capsicum, thinly sliced
- 1/3 cup fresh coriander leaves
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