This Asian dish is absolutely flavorful, light and healthy at the same time. It is then crowned with a generous helping of fresh herbs and drizzled with a dressing of mixed Vietnamese flavors from the fish sauce and lime.
For the dressing:
5 cloves of garlic, finely chopped
1 teaspoon grated ginger
2 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon water
1 tablespoon sugar
5 bird’s eye chilies, finely chopped
For the Steamed Fish:
300 grams white fish fillet
1 large knob of ginger, peeled and sliced
4 stalks lemongrass, white and light green parts only, sliced into 2 inches stick
• Arrange ginger and lemongrass in a steamer basket and place fish fillets on top. Steam for about 10-12 minutes or until fish is done and the flesh flakes easily when prodded with a knife.
• Make the dressing: Mix together garlic, ginger, fish sauce, lime juice, water, sugar and chilies, in a bowl. Whisk to combine. Taste and adjust seasoning according to your preference.
• Arrange steamed fish on a plate and drizzle with the lime dressing. Serve with lime slices on top. Enjoy!