Vietnamese
Vietnamese - Steamed Dishes
Steamed Lemongrass
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g whole fish (snapper or carp), cleaned
- • 4 stalks lemongrass, bruised and cut into batons
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 2 bird's eye chilies, sliced
- • 3 slices ginger, julienned
- • 1 lime, cut into wedges
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Score the fish on both sides and rub with the fish sauce, sugar, and half the garlic.
2
Phase 2
Spread the lemongrass, ginger, and chilies on a heatproof platter and set the fish on top.
3
Phase 3
Steam over boiling water for 12-15 minutes until the flesh flakes easily.
4
Phase 4
Spoon the lemongrass-infused juices from the platter into a small bowl and stir in the remaining garlic.
5
Phase 5
Scatter the spring onions over the fish, squeeze over the lime wedges, and serve with the dipping sauce.