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Add a photoServings: 4
Ingredients
- 1 lb Whole fish -- trout sea bass
- Â Â Perc
- 4 x Fresh green chiles -- diced
- 6 x Cloves garlic -- minced
- 2 Tbsp. Thai fish sauce (nam pla)
- 4 Tbsp. Lime juice
- 1/2 c. Chicken stock
- 2 x Green onions -- cut in half
- Â Â Lengthwi
- 2 stalk lemon grass -- (heart Section only)
- Â Â Cilantro sprigs -- for
- Â Â Garnish
Directions
- Scale and clean fish, then rinse with cool water. Pat dry with paper towels. Make diagonal slashes (almost to the bone) 2 inches apart on both sides of fish. Set fish on a heat-proof plate which is at least 1 inch smaller in diameter than your wok . Mix together chiles, garlic, fish sauce, lime juice and chicken stock. Adjust for a predominantly sour taste.
- Pour over fish. Scatter green onions and lemon grass over fish. Fill wok with 2 inches of boiling water. When it comes to a full boil, set fish plate on rack or possibly trivet. Cover tightly. Reduce heat to medium-high and steam for 12 min. If meat by the bone is opaque white, fish is done.
- Garnish fish with cilantro and serve with cooking juices. Accompany with steamed rice.
- Serves 4 wi th other entrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 17 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 744mg | 31% |
| Potassium 105mg | 3% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.79g | 1% |
| Protein 1.21g | 2% |
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