Whenever I visit a good Chinese restaurant I always end up ordering steamed fish. Usually this means an entire fish with the head, bones and tail. Inspired by this, I decided that I wanted to try something similiar at home but of course cooking an entire fish with skin and bones is a bit of out of my comfort zone.
To make an easier version, I decided to use just the fillet instead of the whole fish. Other than looking super fancy, wrapping it in foil cooks the fish gently and makes it extremely soft. The fish partnered with a punchy Thai sauce which is full of attitude makes for an absolutely perfect match! If by some chance you want to turn this vegetarian then just substitute the fish for a block of tofu and follow the exact recipe. This is definitely a restaurant quality dish made in the comfort of your own home.
Steamed fish dressed in a Thai sweet and spicy sauce.
Preheat your oven to 180°C/356°F. Prep your fish and place it directly on a rectangular piece of foil. Marinade the fish in soya sauce, sweet chilli sauce, garlic, fish sauce, honey and toasted sesame oil. Leave to marinade for a least 10 minutes while you get the garnishes ready.
Slice the carrots, deseeded red chillies, ginger and spring onion in long strips. Chop the ends diagonally so that they are basically the same shape. This simple step gives the garnishes a more professional and prettier look.
Slowly start sealing the edges of the foil together tightly. Make sure that none of the sauce flows out of your neat package. It is now ready to be cooked. Place it in the oven for 10 to 12 minutes.
Once you remove it from the oven, you can slowly unwrap the foil. Make sure that you do this carefully as you do not to be burnt! You can serve it over steamed rice or noodles.
Ingredients
Directions
Preheat your oven to 180°C/356°F. Prep your fish and place it directly on a rectangular piece of foil. Marinade the fish in soya sauce, sweet chilli sauce, garlic, fish sauce, honey and toasted sesame oil. Leave to marinade for a least 10 minutes while you get the garnishes ready.
Slice the carrots, deseeded red chillies, ginger and spring onion in long strips. Chop the ends diagonally so that they are basically the same shape. This simple step gives the garnishes a more professional and prettier look.
Slowly start sealing the edges of the foil together tightly. Make sure that none of the sauce flows out of your neat package. It is now ready to be cooked. Place it in the oven for 10 to 12 minutes.
Once you remove it from the oven, you can slowly unwrap the foil. Make sure that you do this carefully as you do not to be burnt! You can serve it over steamed rice or noodles.
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