Thai Steamed Fish with Ginger, Chilli & Lemongrass

I had a few random things lying around the kitchen that went into this delicious and simple little marinade for fish tonight. I hadn’t really planned the meal too well, so was just making it up as I went along – turns out it was pretty damn tasty. Really fragrant and fresh.

INGREDIENTS:
1 small green chilli (chopped)
1 garlic clove (chopped)
1 tablespoon fresh ginger (chopped)
1 lemongrass stalk (white part (sliced)
1/2 teaspoon shrimp paste
2 tablespoons peanut oil
1 teaspoon tamarind pulp
pinch white pepper
1 lime
500g white fish fillets (skin off)

DIRECTIONS:
In a pestle & mortar add the chilli, garlic, ginger and lemongrass and pound into a smooth paste. Stir in the shrimp paste, oil, tamarind and white pepper.

Rub the paste into the fish fillets, cover with plastic wrap and refrigerate for a couple of hours.

When ready to cook, heat a steamer pan over a low heat. Arrange the fish in the steamer and cook for 8-12 minutes until cooked through.

SERVING:
Squeeze over the lime juice and serve alongside some jasmine rice and fresh, crunchy Asian salad.

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