Steamed Coral Trout With Lemongrass And Chili
This Steamed Coral Trout with Lemongrass and Chili recipe is a traditional dish from Christmas Island cuisine, known for its fresh and flavorful seafood. The combination of lemongrass and chili gives the fish a fragrant and spicy kick, perfect for a special occasion or a festive meal.
Ingredients
- 1 whole coral trout, cleaned and scaled
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 2 red chilies, sliced
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, sliced
Instructions
- Place the lemongrass and chilies in the steaming basket.
- Place the fish on top of the lemongrass and chilies.
- In a small bowl, mix together the garlic, fish sauce, soy sauce, sesame oil, sugar, and black pepper. Pour this mixture over the fish.
- Steam the fish for 15-20 minutes, or until cooked through.
- Once done, sprinkle the steamed fish with fresh cilantro and serve with lime slices.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Steaming
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 10g
- Carbohydrates
- 5g
Supplies
Steaming basket Small bowl
Tools
Knife Cutting board Steamer pot
Serving suggestions
Serve the Steamed Coral Trout with Lemongrass and Chili with steamed jasmine rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a spicier kick, add more red chilies to the steaming basket.
Cost
$20