Ingredients
1 large fish fillet (sea bass, snapper, cod, or similar)
Salt and freshly ground black pepper, to taste
1 tablespoon of light soy sauce
1 tablespoon of fish sauce
1 tablespoon of fresh lime juice
1 tablespoon of olive oil or sesame oil
2–3 thin slices of fresh ginger
1–2 red chilies, thinly sliced
Fresh coriander leaves, for garnish
1 lime, sliced into wedges
Directions
Prepare the Fish:
Rinse the fish fillet under cold water and pat it dry with a paper towel. Lightly season both sides with salt and black pepper.
Make the Sauce:
In a small bowl, mix together the soy sauce, fish sauce, lime juice, and olive or sesame oil. Set aside.
Set Up the Steamer:
Fill a pot with about 1 inch of water and bring it to a simmer. Place a steaming rack or basket inside the pot.
Arrange the Fish:
Lay the seasoned fish on a heatproof plate that fits into the steamer. Slide the ginger slices under the fish and pour the prepared sauce evenly over the top.
Steam the Fish:
Carefully place the plate inside the steamer. Cover the pot and steam the fish for 8–10 minutes, or until it flakes easily with a fork.
Garnish:
Remove the plate from the steamer. Sprinkle the steamed fish with sliced red chilies and fresh coriander leaves. Arrange lime wedges around the plate for added flavor and presentation.
Serve:
Serve the fish hot, with extra lime wedges for squeezing. Pair with steamed rice or sautéed vegetables for a complete meal.
3 w
