It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Thai Steamed Striped Bass With Chili-Lime Sauce
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- #106917
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound very fresh whole striped bass, scaled and cleaned
10 cloves garlic, chopped
10 green and red Thai chilies, cut in very thin rounds
2 teaspoons chopped cilantro roots
1/4 cup unsalted chicken or vegetable broth
3 tablespoons fish sauce or light soy sauce
4 tablespoons lime juice
2 green onions, cut in thin rounds
directions
Rinse the cleaned fish and drain well. Cut diagonal gashes on both sides of the fish to bone level about 1/2 to 2 inches apart.
Place on a heat-proof serving platter large enough to hold the fish for steaming that will fit on a steamer rack. The platter should have some depth to hold the juices from the steamed fish.
Mix the chopped garlic, chilies and cilantro roots with the chicken broth. Add fish sauce and lime juice to make a hot, salty and limy sauce.
Spoon sauce and spread evenly over the fish. Top with green onions and steam over medium-high heat for about 15 minutes. Serve while fish is still hot.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 17, 2012
This was absolutely delicious! I lived in Bangkok for 5 years and this tasted exactly how it should! Great recipe! Thanks!