Best 3 Steamed Fish With Kaffir Lime Leaves Recipes

STEAMED FISH CURRY WITH COCONUT, TURMERIC, LEMONGRASS AND KAFFIR LIME LEAVES (AMOK TREY)

Steps:

• For the amok curry paste, put the lemongrass, garlic, shallots, turmeric, crushed dried chillies, galangal or ginger, kaffir lime leaves, peanuts and 6 tablespoons of the coconut milk into a mini food processor and blend into a very smooth paste. Cut the fish across into 2.5cm-wide strips and set aside. Heat the oil in a wok or frying pan over a medium heat, add the curry paste and fry gently, stirring, for 2 minutes until it starts to smell aromatic. Add the sugar, fish sauce, l teaspoon salt, star anise, kaffir lime leaves and the rest of the coconut milk. Remove from the heat and leave to cool and then stir in the beaten eggs, the fish and the herb of your choice. Spoon the amok into 4 x 350ml heatproof bowls or one shallow heatproof dish that will fit into a steamer, making sure, if using individual dishes, that a piece of star anise goes into each. Bring 2.5cm water to the boil in a large shallow pan and then place some sort of trivet in the base: a petal steamer, a criss-cross mat of wooden chopsticks or a stackable steamer. Put the dishes into the steamer, cover the pan with a lid and cook over a low heat for 15 minutes until the custard is just set and the fish is cooked. Pierce one piece with a skewer: if you meet no resistance, it's done.

STEAMED FISH WITH KAFFIR LIME LEAVES

Steps:

• Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
• Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.

STEAMED BROOK TROUT WITH SALMON CAVIAR

Steps:

• Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
• Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
• To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.