Description
A stunning whole steamed fish recipe with fragrant Thai flavors.
Ingredients
Scale
- 1 pound whole trout (cleaned and gutted)
- 1/4 cup cilantro (finely chopped + 10–12 sprigs extras for stuffing the fish)
- 5 ounces napa cabbage (roughly chopped)
- 3 cloves garlic (finely chopped)
- 1 teaspoon ginger (peeled and finely chopped)
- lime wedges
For the sauce:
- 1 small shallot (peeled and finely chopped)
- 2 Thai chilis (finely chopped)
- 2 1/2 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1/2 tablespoon granulated sugar
Instructions
- Put all the ingredients for the sauce in a bowl and stir until sugar has dissolved. Set aside.
- Stuff the trout with cilantro sprigs and set aside.
- Use a large pot and fill it with 2 cups of water. Add 1 tablespoon of the sauce to the water. Bring to a simmering boil.
- Set steamer over the pot and brush the surface with a little oil (this prevents the fish skin from sticking).
- Drop the Nappa cabbage into the steamer and top with the fish. Cover and steam for 12-14 minutes, until the fish is cooked.
- Carefully take the fish out of the steamer (you may need two spatulas for this) along with the cabbage.
- Plating:
- Lay steamed cabbage on a large plate and top with fish, ginger and garlic. Pour sauce over the fish and sprinkle the cilantro. Serve immediately with fresh lime slices.
Notes
Leftovers: Keep the fish in a storage container and store in the fridge. It will keep for 1-2 days.
Nutrition
- Serving Size:
- Calories: 163
- Sugar: 3.7 g
- Sodium: 929.2 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 6.5 g
- Fiber: 0.9 g
- Protein: 24 g
- Cholesterol: 66.9 mg
