Makes 6 servings
3 garlic cloves, minced, or 3/4 tsp (4 mL) powder
3 small hot chili peppers, seeds removed
1 tbsp (15 mL) brown sugar, packed
3/4 tsp (4 mL) finely grated lime zest
1/4 cup (60 mL) fish sauce
6 firm fish fillets (or steaks), about 1 1/2 lb (680 g)
1/3 cup (75 mL) sliced green onion
3/4 cup (175 mL) prepared chicken broth
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) chopped fresh cilantro (or fresh parsley), optional
In blender, process garlic, chili peppers, brown sugar, lime zest and fish sauce until smooth. Brush fillets with half of garlic mixture.
Set in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven. Sprinkle with green onion. Cover. Steam for 4 to 8 minutes, until fish flakes easily when tested with fork. Remove to serving plate. Keep warm.
Combine remaining garlic mixture and broth in small saucepan. Bring to a boil on medium. Boil, uncovered for about 5 minutes until sauce is slightly reduced.
Stir in lime juice and cilantro. Makes 1/2 cup (125 mL) sauce. Drizzle over fish.
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