Lemongrass & Coconut Steamed Fish with Chili-Lime Glaze

Instructions

1. 1

   Prepare the aromatics: Trim the tough outer layers from the lemongrass stalks and bruise them lightly with the back of your knife. Peel and thinly slice the ginger. Peel and smash the garlic cloves. Roughly chop the cilantro stems.

   ~5 min
2. 2

   Set up the steamer: Fill the large pot with about 2 inches of water and bring to a boil over medium-high heat. Place your steamer basket or a heatproof plate that fits inside the pot.

   ~5 min
3. 3

   Arrange the fish: Place the fish fillets on a heatproof plate that will fit inside your steamer. Distribute the bruised lemongrass, sliced ginger, smashed garlic, and cilantro stems over and around the fish.

   ~3 min
4. 4

   Steam the fish: Carefully place the plate with the fish into the prepared steamer. Cover the pot and steam for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   ~15 min
5. 5

   Make the chili-lime glaze: While the fish is steaming, combine the coconut milk, lime juice, fish sauce, honey, and chopped red chilies in the small saucepan. Heat gently over low heat, stirring until the honey dissolves and the mixture is warmed through. Do not boil.

   ~8 min
6. 6

   Finish and serve: Once the fish is cooked, carefully remove the plate from the steamer. Discard the lemongrass, ginger, garlic, and cilantro stems from the fish. Drizzle the warm chili-lime glaze generously over the steamed fish. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.

   ~4 min