Ingredients
- 4 large garlic cloves, crushed
- 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
- 1 tablespoon chopped green Thai chiles
- 2 tablespoons (or more) fresh lime juice
- 2 tablespoons Thai fish sauce (nam pla)
- 1 tablespoon sugar
- Pinch of freshly ground white or black pepper
- 1 whole head-on black bass or rainbow trout (1 1/2–2 pounds), cleaned, scored to the bone on both sides in 1" intervals
- 2 tablespoons low-salt chicken broth
- 1 lime, cut into thin rounds
- Steamed jasmine rice
Description
The Steam Not Only Gently Cooks The Fish Until Just Tender But Also Creates An Instant, Complex Sauce From A Handful Of Basic Ingredients.
Bon Appetit Magazine
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