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Thai Lemongrass Halibut Steamed With Lime Chili Sauce

Name: Thai Lemongrass Halibut Steamed With Lime Chili Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600 g Halibut fillets, 4 skinless portions; 3 stalk Fresh lemongrass, trimmed, bruised, cut into 5cm pieces; 6 clove Garlic, finely chopped; 4 piece Red Thai chilies, finely chopped; 3 tbsp Halal fish sauce; 4 tbsp Fresh lime juice; 1 tbsp Palm sugar, dissolved in 1 tbsp warm water; 0.5 cup Fresh cilantro, chopped leaves and stems

Flaky halibut fillets gently steamed over bruised lemongrass stalks and dressed with a zesty, pounded red chili, garlic, and lime dressing.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Thai Lemongrass Halibut Steamed With Lime Chili Sauce

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Technique to learn

Bed-Steaming with Aromatics

Steaming delicate fish resting on fresh herbs protects skin from sticking and infuses fragrant steam directly into the meat.

Instructions

Step 1: Arrange bruised lemongrass pieces in a layer across the bottom of a heatproof dish that fits inside your steamer basket.
Step 2: Place the halibut fillets on top of the lemongrass layer.

Step 3: Set up a steamer with boiling water, lower the dish inside, cover, and steam over medium-high heat for 8 to 10 minutes until fish flakes easily.

Step 4: While fish steams, combine chopped garlic, red chilies, fish sauce, lime juice, and dissolved palm sugar in a bowl; whisk thoroughly.

Step 5: Carefully remove the steamed fish dish, discard excess rendered steam liquid, and spoon the spicy lime dressing generously over hot fillets.

Step 6: Garnish liberally with fresh cilantro and serve hot directly from the dish.

Cooking tips

Bruising lemongrass with the back of a knife releases aromatic oils that infuse into the fish during steaming.
Pour lime dressing over fish immediately after steaming while hot to absorb maximum citrus flavor.
Original home-cooking adaptation inspired by Thai; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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