Thai Steamed Barramundi with Lime and Garlic
Iman Lau (@stellar.collision) from Markham won FIRST PLACE in our annual Springhills Fish recipe competition with this mix.
Chef Thompson Tran of Wooden Boat Seafood in Kitchener said: "This sounds like a winning plate to me! Accessible ingredients with a balanced flavour profile of sweet, salty, sour and spice that only takes 25 minutes to make; what’s not to like!"
½ cup chicken stock
1 tbsp honey
4 tbsp lime juice (~2-3 limes)
3 tbsp fish sauce
10 cloves garlic, minced
2-3 Thai bird’s eye chiles, chopped, depending on spice preferences
1 small handful cilantro, chopped
1 barramundi fillet
Warm the chicken stock, then mix in honey, lime juice, fish sauce, garlic, chiles, and cilantro. Set sauce aside.
Place the barramundi fillet onto a plate and steam for ~7-10 minutes, depending on the thickness of the fillet. You can check for doneness by sticking a butter knife into the thickest part of the fish, and if it enters the fish with no resistance, it’s done!
Remove the barramundi from the steamer and transfer to a serving dish if desired. Pour the sauce over the fish and serve immediately with rice.