Steamed Fish with Lemon, Ginger and Chilli

Steamed fish with lemon, ginger and chilli takes this fishy experience to a whole new dimension!
 
SteamedFish1-1After the delicious but sinful (sinful only for me btw!) Thai prawns, it’s time to post something healthy but with the other trait intact! Yes, it has to be delicious! And it is indeed! Basa fish is my new found love and has every potential to replace prawns from top of my “most-loved fishes”. I was not even aware of its existence few months back as it is not popular within the fish-eating population of Bengal. I wish they knew what they are missing!
 
First time I discovered this fish in our regular supermarket and got curious. They sell only the fillets which were looking so gorgeously white that I couldn’t help but bring them home. This fish has a soft creamy texture which tastes best with minimal spices. The batter fried basa had turned out really well; this time I decided to go with the classic steamed fish which is undoubtedly the healthiest way of eating fish and it became an instant winner at your home. The recipe is pretty simple but you have to check on the fish for its doneness as the required time varies depending upon the thickness of the fillet and also the heat.
 
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Steamed Fish with Lemon, Ginger and Chilli
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Thai
Serves: 2 Servings
Ingredients
  • Basa fillet – 2
  • Lemon – 1, cut into thin slices
  • Small red chilli – 1, sliced
  • Root ginger – 1 tbsp, shredded
  • Rice vinegar – 1 tbsp
  • Hoisin sauce – 2 tbsp
Instructions
  1. Cover the bottom of the steamer tray with a baking sheet. Alternatively, you can put some spring greens like pak choy instead. I used the cane steamer with two basket and both are arranged in the same way. But you have to swap the baskets in the midway of the cooking.
  2. Place the fish on top of the baking sheet/greens and season with salt and pepper. Then top with the lemon slices, chilli and ginger.
  3. Cover with a tight-fitting lid and sit over a pan of boiling water. Steam for 8-10 minutes (swapping the trays halfway through if using two) until the fish is opaque and cooked.
  4. Heat the vinegar and hoisin sauce in a small pan. Drizzle this sauce over the fish and serve the remaining in a bowl.

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