Steamed Fish Fillet in Bamboo Basket

Ingredients

• 800 g small Pak Choi
• Salt
• 4 fish fillets (150 g each, e.g., redfish)
• 1 stalk lemongrass
• 60 g ginger
• 2 chili peppers
• 2 tbsp Lime juice
• 2 tbsp plant oil
• 2 tbsp fish sauce
• 1 spring onion (only the green part)

Instructions

1. 1.

   Wash the Pak Choi and trim the stem so it stays together. Slice lengthwise in half and place in one or two steamer baskets. Season with salt. Wash the fish fillets, pat dry, and lay them on top of the Pak Choi.

2. 2.

   Wash the lemongrass and cut into thin rings. Wash the chilies, deseed, and finely chop. Peel the ginger and slice into fine strips. Mix lemongrass, chili cubes, and ginger with lime juice, oil, and fish sauce, then spread over the fish.

3. 3.

   Close the baskets and steam in a closed wok (or pot) for about 12 minutes.

4. 4.

   Wash the spring onion green part and cut into thin rings. Sprinkle over the fish before serving.

5. 5.

   Serve with fragrant rice.