Ingredients
Fish:
- 1 whole fish (approx. 400 g e.g. tilapia, groupers or white pomfret)
- 3 stalks lemongrass (only the white part)
- 1 head of garlic
- 1 lime
Seasoning:
- 300 ml fish stock
- 1 ts sugar brown
- 1 tbs fish sauce
- 1 ts salt
Garnishing:
- 2 stalks coriander
- 6 red chili padi
Preparation
1. Clean the fish and dab dry with paper towel, put the lemongrass into cavity of the fish.
2. Peel the garlic and cut finely in Quick Cut. Squeeze out the lime juice, add to garlic and mix with fish stock, fish sauce, brown sugar and salt.
3. Place the fish inside the pot. Pour the lime juice mixture into the pot. Close with EasyQuick with the sealing ring 24 cm.
4. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.
5. At the end of cooking time, remove EasyQuick and sprinkle the coriander leaves and chopped chillies.
This recipe has been tested and approved by AMC.
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