Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish by rinsing 2 snapper fillets, patting them dry, and placing each 150-gram fillet onto a plate suitable for steaming.

2. 2

   In a small bowl, combine 60 milliliters of fresh lime juice, 30 milliliters of fish sauce, 2 thinly sliced bird's eye chilies, 4 minced garlic cloves, and 2 sliced green onion stalks to create the dressing.

3. 3

   Arrange 200 grams of trimmed asparagus around the fish fillets on the steaming plates, ensuring even distribution.

4. 4

   Evenly spoon half of the prepared lime dressing over each fish fillet and the asparagus, allowing flavors to meld.

5. 5

   Place the steaming plates into a preheated steamer basket or pot and steam for 12-15 minutes, or until the fish is cooked through and flaky.

6. 6

   While the fish steams, thinly slice 30 grams of galangal, finely slice the tender white part of 1 stalk of lemongrass, and thinly slice 2 kaffir lime leaves after removing their spine, then gently mix with 1/4 cup of chopped cilantro.

7. 7

   Once the fish is cooked, carefully remove the plates from the steamer and generously sprinkle the aromatic mixture of galangal, lemongrass, kaffir lime leaves, and cilantro over each serving.

8. 8

   Serve immediately as a light and flavorful main course, optionally garnished with additional lime wedges for extra zest.