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Vietnamese lemongrass and chilli steamed fish
Vietnamese lemongrass and chilli steamed fish
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create tasty Vietnamese steamed fish with lemongrass and chili: light, flavorful, and healthy.
Ingredients:
  • 2 stalks lemongrass (white part only), finely chopped
  • 1 long red chilli, thinly sliced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4cm piece fresh ginger, peeled, finely grated
  • 40.00 ml kecap manis
  • 2 x 650g whole snapper, cleaned
  • 62.50 ml fresh mint sprigs
  • Steamed jasmine rice, to serve
  • Salad (see note), to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare 2 large baking dishes by lining them with baking paper.
  • In a small bowl, combine lemongrass, chili, onion, garlic, ginger, and kecap manis, stirring to mix well.
  • Start by gently rinsing a fish under cold water, then pat it dry with a paper towel. Next, carefully make three shallow cuts into both sides of the fish's thickest part. Take the lemongrass mixture and spread half of it into the cuts and inside the fish's cavity.
  • Prepare a baking dish and place the first fish inside, covering the dish tightly with foil. Repeat the process with the second fish and the remaining lemongrass mixture in another prepared baking dish. Bake both fish for 25 minutes until cooked through. Then, spoon any cooking juices over the fish before serving.
  • Garnish the fish with fresh mint leaves and serve alongside rice, salad with dressing, and lime wedges.

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