Steamed fish
Ingredients:
- 2 whole fish, 1kg or 4 pieces of 500g fish
- 1 lemon
- 5g ginger, cut into very thin strips
- 4 shallots, cut into 5 cm lengths
- 2 tablespoons lemon juice
- 1 tablespoon of AYAM ™ Garlic and Ginger Chili Sauce
- 1 tablespoon of AYAM ™ Teriyaki Sauce
- 1/4 teaspoon AYAM ™ Sesame Oil
- 1 tablespoon of Nuoc Mam AYAM ™ Sauce
Preparation:
- Zest the lemon peel
- Combine lemon juice, Nuoc Mam sauce, chilli sauce, teriyaki sauce and sesame oil in a bowl.
- Place the fish in a bamboo or metal steamer. The boat should then be placed in a wok or large saucepan with enough boiling water at the base to produce steam.
- Brush the fish with a little of the sauce mixture and sprinkle lemon zest, ginger and shallots on top of the fish.
- Cover and cook the fish over high heat for about 5 minutes, until the fish is tender.