Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish by rinsing 1 whole fish (about 500-600 grams) thoroughly and making a few diagonal slashes on each side with a sharp knife.

2. 2

   In a small bowl, whisk together 3 tablespoons of tamarind paste, 2 tablespoons of fish sauce, 1 tablespoon of palm sugar (finely chopped), 1 tablespoon of fresh lime juice, and 2 tablespoons of warm water or vegetable broth until the sugar is dissolved and the sauce is smooth.

3. 3

   Mince 4 cloves of garlic, 2 Thai bird's eye chilies (deseeded for less heat if preferred), 1 inch of fresh ginger, and the white part of 1 stalk of lemongrass, then spread this aromatic mixture evenly over the fish and into the slashes.

4. 4

   Arrange 4 kaffir lime leaves (torn) and half of 1 bunch of fresh coriander (cilantro) on and around the fish, ensuring the flavors infuse well during steaming.

5. 5

   Place the seasoned fish on a heatproof plate that fits into your steamer, then pour half of the prepared tamarind sauce over the fish before steaming.

6. 6

   Steam the fish for 15-20 minutes, or until the fish is opaque and cooked through, over high heat.

7. 7

   Garnish the cooked fish with the remaining half of 1 bunch of fresh coriander (chopped) and 2 stalks of spring onions (sliced thinly) before serving with the rest of the tamarind sauce on the side.