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This is a widely available Thai dish that is fresh and spicy in flavour. It is a great way to eat healthily without sacrificing taste. This recipe is commonly made with whole white fish, but we like to make it with salmon fillet, which works well with the flavours. Not using the whole fish makes the whole recipe easier to prepare, with the added bonus that it is easy to fit in a small steamer. Using a fish fillet is also quicker to steam, and there are no annoying bones to deal with (or at least less bones!)
If you steam the raw fish with the sauce, the heat will turn the lime juice bitter. This is why the best way to make this dish is to add the sauce after the fish has been steamed. As always use as few or as many chillies as you can handle – we used 3 which was enough to make the dish spicy without being overpowering.
Ingredients
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- 2 tbsp fish sauce
- 3 tbsp lime juice
Special Cooking Equipment Used
Cooking instructions
Step 1: Place the salmon (or whatever fish you are using) in a dish and steam for 10 minutes (or until cooked)
Step 2: Carefully remove the salmon from the dish and place on a serving plate. Pour the juices from the dish that we steamed the salmon in, into a small bowl.
Step 3: Add 3 tbsp of lime juice, 2 tbsp of fish sauce, 1 teaspoon of sugar, 3 finely chopped red chillies, 3 cloves of finely chopped garlic, and 1 chopped spring onion to the bowl containing the juice of the fish, and stir thoroughly.
Step 4: Spoon the sauce we have just made over the steamed fish. Garnish with coriander, sliced fresh lime, and sliced fresh red chillies. Serve and enjoy!
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