Thai Style Steamed Fish with Lime

Name: Thai Style Steamed Fish with Lime
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 450g Yellow croaker; 3 tablespoons (about 1-2 lemons) Lemon juice; 5g White sugar; 2 tsp Cooking Wine; 2 pcs Lime; 3 tablespoons Fish sauce; 4-6 Millet Green Red Pepper; 1 to 2 lemongrass; 4 slices Mint leaf; 1 Rosemary; Some White pepper; Some salt

by jijiqucho (From Sina Weibo.)

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

The flavor of Thai cuisine is mainly represented by sour, spicy, and sweet. This is because Thailand is a country in Southeast Asia, with a hot climate, abundant rainfall, and plenty of sunshine. The green vegetables, seafood, and fruits here are extremely rich. Among them, Thailand Lemon is a unique flavored fruit in Thailand. It can be used to make lemon juice drinks and beer flavoring agents. The main use is to make Thai dishes. Thais will squeeze lemon juice on almost every dish. Each dish exudes a rich fruity fragrance. Using lemon on the surface of the fish will not only remove the fishy, but also make the fish fresher.
And every time I go to a Thai restaurant with a friend, I always order a plate of Thai-style steamed fish with lime. When I went with a friend last time, he even poured the whole plate of fish soup on the rice. It was undeniably delicious. The fish meat is paired with sour lemons. The sour and spicy will make you eat one bite after another without getting greasy. So today I will teach you how to make Thai-style steamed fish with lime.

Thai Style Steamed Fish with Lime

1. Remove the scales and internal organs of the fish to clean up, and dry the surface water of the fish.

Thai Style Steamed Fish with Lime recipe

2. Spread white pepper, cooking wine, fish sauce and salt and marinate for 5 minutes. Of course, you can also cut a few knives on the fish, which can effectively reduce the steaming time and make the steamed fish more tender.

3. After washing the lemon, cut into even slices, spread the lemon slices on the side of the fish plate, put the marinated fish on the plate, spread the lemon slices on the fish, sprinkle sliced lemongrass and mint leaves And rosemary and millet green red pepper. Mix lemon juice, sugar, and minced ginger and garlic into a bowl of steamed fish sauce and pour half of the sauce on top of the fish and set aside.

4. After the soup in the pot is boiled over high heat, put the fish on the steaming rack of the steamer. Remind everyone that the steaming time depends on the size of the fish. In addition, it is recommended that when buying fish, you must first consider the size of the steamer and the plate at home, so as not to buy too big to put it in, you must steam it in sections, which will destroy the integrity.

5. Cover the pot and steam on medium-high heat for 10 minutes. The time depends on the size of the fish. Small fish usually takes 8 minutes.

6. After 10 minutes, take out the Thai-style steamed fish with lime and pour half of the lemon juice on the surface of the fish.

7. It's not very happy to take a bite, and learn how to simply steam the fish.

Tips:
1 The heat for steaming fish must be medium to high heat. A yellow croaker weighing about 450 grams can be steamed for 8 to 10 minutes. If it is too long, the meat will become old and affect the taste.
2 When cooking fish, you must wait for the soup in the steamer to boil before it can be steamed. The outside of the fish immediately shrinks due to the sudden high temperature, the fresh juice inside does not flow out, and the taste is more delicious after being cooked.
3 The time for steaming fish depends on the size of the fish. In addition, it is recommended that when buying fish, you must first consider the size of the steamer and the plate at home, so as not to buy too big to fit in, you must cut into sections and steam, which will destroy the integrity, and my Meiya pot The diameter is 28cm, so it can hold a large plate.
4 When steaming fish, lay onion or lemon slices under the fish body, which can create a gap between the fish and the plate, which is conducive to the circulation of steam, and the fish skin will not stick to the plate after steaming.