Thai Style Steamed Sea Bass using Frozen Sea bass from ๐—”๐—–๐—˜ ๐—™๐—ถ๐˜€๐—ต๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐ŸŸ๐ŸŸ

โœ…Sustainable Eco-friendly farm cleaned & filtered seawater . Their farm raised naturally with no antibotic and no hormone with pure ocean fresh.

1 x 600 โ€“ 800 g sea bass โ€“ cleaned and gutted
2 stalks lemongrass โ€“ pound gently with back of knife to release aroma

8 cloves garlic โ€“ minced
1 to 2 red bird eye chilli โ€“ chopped (seed removed for lesser heat)
2 stalks lemongrass โ€“ remove outer layer, slice thinly
3 stalks coriander stems โ€“ chopped
Juice from 3 to 4 large limes
3 tbsp fish sauce
1 tbsp sugar
Few dashes white pepper
200 ml chicken stock

Large pinch of torn coriander leaves โ€“ chopped
1 stalk green onion โ€“ chopped


โ€ข Use a knife and make 3 to 4 shallow cuts on the flesh of the fish. This will allow the meat to cook evenly.

โ€ข Place fish on a large heatproof plate and stuff the lemongrass into the belly of the fish.

โ€ข Bring water to boil in a large steamer and carefully the fish into it. Steam over high heat for 8 to 10 mins depending on the size of the fish. Mine was done is 9 mins.

โ€ข In a medium pot, add all the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if needed. The flavor profile should be tart, spicy and umami-rich.

โ€ข When the fish is ready, remove the lemongrass transfer the fish onto a large serving plate.

โ€ข Pour the sauce all over the fish, garnish with coriander and spring onions. Serve immediately.

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