Besides the usual suspect such as Basil Chicken/Pork, Omelette, Panda Leaves Chicken and Tom Yum Soup, when it comes to a fish dish, the Steamed Barramundi/Seabass (in Thai language: pla kapong neung manao) is a ‘sure order’ amongst many Singaporeans. We have always been very intrigued with the mixture of taste in this dish, how do you achieve a good mix of sweet, sour, salty and spicy altogether? This is one true Thai dish that symbolizes the variety of flavours in Thai food. This healthy steamed fish recipe is provided by our home cooks Angeline Lim, and the taste turn out really awesome! We wipe out this dish minutes after finishing our filming routine. Sooo gooood!
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 15 minutes |
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We have always been very intrigued with the mixture of taste in this dish, how do you achieve a good mix of sweet, sour, salty and spicy altogether? This is one true Thai dish that symbolizes the variety of flavours in Thai food. This healthy steamed fish recipe is provided by our home cooks Angeline Lim, and the taste turn out really awesome!
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- 2 slices fresh barramundi seabass fillet (2片新鲜鲈鱼)
- 4 stalks lemongrass （4个香茅）
- 1 stalk lemongrass slice into fine pieces (1个香茅，切成细片)
- 3 bunches coriander leaves chopped finely. Keep the roots. (3束芫茜，切碎。根留着。)
- 250 ml chicken stock （250毫升鸡汤）
- 1 or 2 lime extract juice out（1-2个青柠把汁挤出来）
- 1 tsp fish sauce （1茶匙鱼露）
- 8 cloves garlic minced （8瓣大蒜，切碎）
- 3 chilli padi minced （3个小辣椒，剁碎）
- 1 tbsp brown sugar （1汤匙黑糖）
- Pound 4 stalks of Lemongrass to release it’s flavour. Line the Lemongrass and Coriander roots on the steaming plate. Place the fish on top. Steam fish on high heat for about 9 minutes. Timing to be adjusted depending on size of fish, time range should be between 9 - 12 mins. (打扁4个香茅,释放香味.在蒸盘上摆上香茅和芫茜根，将鱼放在上面。当水煮开后，把鱼放入锅里蒸9分钟。您可以根据鱼的大小来调整计时，时间范围应该在9 - 12分钟里。)
- While the fish is steaming, boil the chicken stock with the brown sugar until the sugar dissolves. Remove from heat. Add minced garlic, chilli, lemongrass slices, fish sauce and lime juice to the chicken stock. Stir to mix well. Adjust the measurement of the above ingredients to your personal preference until you achieve a good balance of salty, sour, spicy and sweet. （在一个锅里，用小火煮鸡汤和黑糖，直到糖溶化，把火熄掉。把蒜，小辣椒，香茅片，鱼露和青柠汁加入鸡汤里，搅拌均匀。 您可以以各人口味调整材料，直到您达到您喜欢的咸，酸，辣，甜度。
- After the fish is cooked, transfer to a serving plate. Sprinkle with coriander, and pour the lime sauce over the fish. （鱼蒸熟后，转移到另一个盘上。撒上切碎的芫茜，然后浇上泰式酱。）
Recipe adapted from Angeline Lim, Food Instagram @ 12 Dragons
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