Steamed Fish

Absolutely delicious, very fragrant and full of flavor and the best thing is that it's really easy to prepare - just steam the fish but there's a trick at the final stage where you pour hot peanut oil to crisp the skin up!

Ingredients

• One whole fish (I prefer Barramundi)
• 2 tablespoon of sesame oil
• Salt
• 2 stalks of lemongrass
• 2 tablespoon of fish sauce
• 1 tablespoon of soy sauce
• 2 tablespoon of vinegar
• 1 cup of chicken broth
• 2 tablespoon of brown sugar
• 3 spring onions (cut long and thin)
• 5cm ginger (slice into long and thin pieces)
• 1 red chili (de-seed and slice finely) 
• Fresh coriander
• 2 tablespoon of Peanut oil

Instructions

• Clean fish and pat dry with kitchen towel
• Marinate fish with sesame oil and a pinch of salt and put aside
• To make the sauce, blend lemongrass in a food processor until fine
• Add lemongrass, chicken broth, vinegar, brown sugar, soy sauce, fish sauce and chili in a pot and heat over medium heat. Add salt to taste. It's good to make the sauce a bit salty.
• Place fish in a baking dish and place the baking dish in a steamer. (If you dont have a steamer, place baking dish in a large wok filled with 1-2 inches of water)
• Pour sauce over fish and sprinkle ginger and spring onions over fish. Cover and steam for about 15-20 minutes or until fish is cooked. Remove from heat and set aside.
• Heat peanut oil in a wok until smoking and pour hot oil over the fish to crisp the skin up.
• Sprinkle fresh coriander and serve with steamed rice.