“Simply embracing healthier cooking methods like steaming – that add little or no fat – can make a huge difference in your lifestyle. Give this homely dish a try so you can share your heart-friendly regimen with the entire family.”

– John Sawarto, Bosch Partner Chef

steamed fish in lime lemongrass

About the Key Ingredients…
Snapper:
Rich in omega-3 fatty acids, which can significantly decrease the risk of heart disease, atherosclerosis and high blood cholesterol

Lemongrass:
Traditionally used to help control and normalize heart rate and high blood pressure

Recipe
Serves: 4-6
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:

  • 600g-800g Snapper, gutted and cleaned
  • 3 stalks Lemongrass, sliced thinly
  • 2 tbsp. Brown sugar
  • 6 tbsp. Lime juice, or to taste
  • 6 tbsp. Fish sauce, or to taste
  • 2 cloves Garlic, chopped finely
  • 4 no. Red bird’s eye chillies, sliced finely
  • Dash Light soy sauce, or to taste
  • Dash Oyster sauce, or to taste
  • 2 no. Spring onions, sliced
  • Few sprigs Cilantro, chopped coarsely

Instructions:

  1. Make 3 diagonal slits on both sides of the fish with a knife to allow even and quicker cooking, and place it on a heatproof steaming tray or plate.
  2. Spread out lemongrass slices on top of the fish.
  3. Set a combi-steam oven to steam programme and preheat at 100°C for 5 minutes.
  4. Afterwards, place the fish inside and steam it for about 10–15 minutes, until it is nicely cooked. Use a fork to flake the thickest part of the fish. If the flesh comes off the bone easily and appears white, it is ready to be served.
  5. While waiting, chop garlic and chillies with a hand blender.
  6. In a bowl, mix brown sugar, lime juice, fish sauce, soy sauce and oyster sauce. Adjust the dressing to taste before setting it aside.
    *Chef’s tip: You can also use green or red chillies according to your taste preferences.
    For extra tanginess, zest the skin of one lime and add into the mix.
  7. When the fish is cooked, pour the reserved liquid from the hot fish stock into the dressing and add in spring onions and cilantro.
  8. Drizzle the dressing over the steamed fish and serve hot with steamed jasmine rice or tossed noodles.