You can also use green or red chilli according to your taste preferences. For ex tra tanginess, zest the skin of one lime and add into the mix.
Ingredients:
1 snapper (600 g - 800 g), gutted and cleaned
3 stalks lemongrass, sliced thinly
2 tbsps brown sugar
6 tbsps lime juice or to taste
6 tbsps fish sauce, to taste
2 cloves garlic, finely chopped
4 red bird’s eye chilies, finely sliced
Dash light soy sauce, to taste
Dash oyster sauce, to taste
2 spring onions, sliced
Few cilantro sprigs, coarsely chopped
Preparation Method:
1 Make 3 diagonal slits on both sides of the fish with a knife to allow even and quicker cooking and place it on a heatproof steaming tray or plate.
2 Spread out lemongrass slices on top of the fish.
3 Set the Bosch Combi-Steam Oven to Steam programme and preheat at 100 C for 5 mins.
4 Afterwards, place the fish inside the oven and steam it for about 10 to 15 mins, until it is nicely cooked. Use a fork to flake the thickest part of the fish. If the flesh comes off the bone easily and appears white, it is ready to be served.
5 While waiting, chop garlic and chillies with a Bosch MaxoMixx Hand Blender.
6 In a bowl, mix brown sugar, lime juice, fish sauce, soy sauce and oyster sauce. Adjust the dressing to taste (see Tip) before setting it aside.
7 When the fish is cooked, pour the reserved liquid from the hot fish stock into the dressing and add in spring onions and cilantro.
8 Drizzle the dressing over the steamed fish and serve hot with steamed jasmine rice or tossed noodles.
