Steamed redfish

Name: steamed redfish
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 2 shallots; 1 clove garlic; 1 Red pepper; 2 bunch onions; 1 stem lemongrass; 1 thin leeks; 1 little winter carrot; chicken broth tablet; 450 g redfish fillet; 1 teaspoon dark brown caster sugar; 2 tablespoons fish sauce

A nice thai recipe. The main course contains the following ingredients: fish, shallots, garlic, red pepper, spring onions, sereh, leeks, winter carrot, chicken stock, redfish fillet, dark brown caster sugar and fish sauce.

Ingredients

Kitchen Stuff

baking paper

Directions

Chop and finely chop the shallots. Peel garlic. Cut pepper by half, remove seeds and chop finely. Cleaning the forest onions. Cut white part into rings, cut green part into 2 cm slanted pieces. Remove the outer leaves of lemongrass, mince the stem. Clean leek and winter root, halve in length and cut into thin slices. Bouillon tablet roast in 2 cups of boiling water.
Bring low water to the boil in 2 pans. Place fish fillets on 4 pieces of baking paper. Spread the leek, carrot, shallot, lemongrass and rings of spring onions. Sprinkle the fish with 3 tablespoons of broth and close the packages well. Stir in each pot or steam basket and put 2 fish packages in it. Place the lid on the colander and cook the fish in about 10 minutes. Meanwhile, press out garlic. Season the lime juice, fish sauce, pepper pieces and sugar. Place fish packages on plates and unfold. Sauce over fish and garnish with pieces of spring onions.