Thai style steamed fish with lime

Months ago in Bangkok, I was there for a holiday with a close friend. We went to this very local casual Thai restaurant which serves fantastic Thai style steam fish, the soup gravy from the fish tasted so heavenly and we fell in love. Ahemm.....Obviously with the fish!!

I always wanted to learn how to cook that fish for my loved ones. Even though I don't have all the ingredients Thai people would use especially those leaves and herbs, but it is my simplified way of cooking this dish with minimum ingredients required and mostly available in your country. In this blog, I also used my newly acquired pink Le Creuset pot, a wonderful pot for cooking. Fresh fish steamed lightly flavored with lime, fish sauce and chicken broth...accompanied with all sort of vegetables. 

Ingredients

 

Fresh fish ( bass fish or trout )

250ml of chicken broth

3 tbsp of fish sauce

4 tbsp of lime juice 

2 tbsp of black pepper

2 tbsp of sugar 

1 tsp of salt ( optional add to taste)

2 big tomatoes halved and halved 

One onion sliced 

Sliced n shredded some gingers 

2 tbsp of minced garlic gloves 

Cooking method

Placed fish into the pot 

Add all chopped vegetables around the fish 

Add all seasoning like salt sugar fish sauce pepper and lime juice into chicken broth and mixed well before pouring into pot onto fish 

Cover the pot with cover

Cook over medium heat for 12 to 20 mins depending on the size of the fish. 

Tip: Fish is ready and cooked when flesh can be separated from main bone.

1. Spoon juices over cooked fish. Drizzle with little lime juice, if desired. Garnish with lime slices. Serve with steamed rice. Happy tummy;p