Steamed Fish with Lime

🔥 Prep

• Rinse 200 g white fish fillet and pat dry with paper towels.
• Mince 1 tbsp garlic.
• Finely chop 2 tbsp chili (adjust to taste).
• Juice enough limes to yield 3 tbsp lime juice.
• Measure 2 tbsp fish sauce, 1 tsp sugar, and 1 tbsp cilantro (roughly chopped).
• In a small bowl, combine the lime juice, fish sauce, sugar, garlic, and chili to make the dressing.

🔥 Cook

• 1. Place a heatproof plate that fits inside your steamer or a wide saucepan, and add enough water to reach just below the plate; bring the water to a boil over high heat.
• 2. While the water heats, lay the fish fillet on the plate and drizzle the prepared lime‑garlic‑chili dressing evenly over the top.
• 3. Once the water is boiling, carefully place the plate in the steamer, cover, and steam the fish over medium heat for 8‑10 minutes or until the flesh turns opaque and flakes easily with a fork.
• 4. Remove the plate from the steamer (use oven mitts) and let it rest for 1 minute.
• 5. Sprinkle the 1 tbsp chopped cilantro over the hot fish just before serving.

🔥 Serve

• Transfer the steamed fish with its lime sauce directly onto a serving platter.
• Garnish with an extra wedge of lime and a few cilantro leaves for brightness.
• Serve immediately with steamed jasmine rice or sticky rice and a side of sliced cucumber dressed in a light rice‑vinegar vinaigrette.