Thai Style Steamed Lemon Fish Recipes
THAI-STYLE STEAMED FISH
Serve with Thai jasmine rice for a flavour-packed low-fat meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 29 grams protein, Sodium 3.25 milligram of sodium
THAI STYLE STEAMED LEMON FISH
This is a simple and easy-to-operate dish that is difficult and not tasty, and it also has noodles when used for banquets!
Provided by Indian Pig
Time 10m
Yield 2
Number Of Ingredients 13
Steps:
- Clean the internal organs of the sea bass, slice the lime, slice the ginger and green onion, and slice the millet pepper.
- Make an incision on the fish belly, fill the incision and the fish belly with ginger, green onion and millet pepper, drizzle with cooking wine and marinate for 5-8 minutes. Take another dish, add fish sauce, light soy sauce, sesame oil, pepper, sugar and salt, stir well and set aside.
- Pour the mixed seasoning on the marinated sea bass, put it in a pot and steam it over water, take out the pot after 8-10 minutes. Spread cilantro and squeeze in lemon juice to complete the Thai-style steamed lemon fish.
THAI-STYLE STEAMED FISH
Make and share this Thai-Style Steamed Fish recipe from Food.com.
Provided by English_Rose
Categories Thai
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chili and lime zest over them.
- Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish.
- Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.).
Nutrition Facts : Calories 115.7, Fat 1.4, SaturatedFat 0.2, Cholesterol 61.6, Sodium 1074.8, Carbohydrate 7.2, Fiber 1.5, Sugar 2.1, Protein 19.5
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- Most of the time the internal parts have been removed, but some are not, especially if you buy them from Asian market. You can have them removed for you. You may need to do the "scaling" on your own. Use a knife and scrap the scales off the meat by going on the opposite direction of the scales. It may be messy, as the scales may "fly" all over the places. I recommend getting a clean trash bag big enough for you to do the scaling inside the bag, so the scales will not go anywhere else and you don't have to worry that they will go down your kitchen sink.
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