Emerald Siam Sea Bass with Kaffir Lime-Lemongrass Nectar and Golden Shallot Crisps
This dish is a refined ode to the vibrant flavors of the Andaman Sea, presenting a delicate Emerald Siam Sea Bass, perfectly steamed to preserve its pristine succulence. The fish is bathed in a shimmering nectar crafted from the bright zest of kaffir lime, the aromatic whisper of lemongrass, and a subtle hint of galangal, creating a harmonious balance of tart, fragrant, and savory notes. Each bite unveils the tender, flaky flesh, beautifully complemented by the subtle heat of bird's eye chilies and the refreshing crunch of golden shallot crisps, offering a truly elegant and authentic Thai culinary experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole Sea Bass (or Barramundi)600 g, scaled and gutted
- Kaffir lime leaves4 medium, thinly sliced
- Lemongrass2 stalks (white part only), thinly sliced
- Galangal1 inch piece, thinly sliced
- Bird's eye chilies3 , thinly sliced (adjust to taste)
- Garlic4 cloves, minced
- Fish sauce3 tablespoons (45ml)
- Fresh lime juice4 tablespoons (60ml)
- Palm sugar1 tablespoon (finely chopped)
- Chicken or vegetable broth0.5 cup (120ml)
- Fresh coriander0.25 cup (about 10g), chopped (for garnish)
- Crispy fried shallots2 tablespoons (for garnish)
- Spring onions2 stalks, thinly sliced (for garnish)
- Salt0.5 teaspoon, or to taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the sea bass: Gently score the fish diagonally on both sides, making 2-3 shallow cuts. Season lightly with 1/2 teaspoon of salt, ensuring it's rubbed into the scores.
- 2Step 2
Craft the aromatic nectar: In a small bowl, whisk together the fish sauce, fresh lime juice, finely chopped palm sugar, and chicken or vegetable broth until the sugar is fully dissolved.
- 3Step 3
Layer the aromatics: On a heatproof platter or plate suitable for steaming, evenly spread half of the thinly sliced kaffir lime leaves, lemongrass, galangal, bird's eye chilies, and minced garlic. Carefully place the seasoned sea bass on top of this aromatic bed.
- 4Step 4
Infuse with nectar: Pour the prepared aromatic nectar evenly over the entire fish, ensuring it coats the surface and seeps into the scores.
- 5Step 5
Steam to perfection: Bring a generous amount of water to a rolling boil in a large steamer. Carefully transfer the platter with the fish into the steamer basket. Cover tightly and steam for 12-15 minutes, or until the fish is opaque and flakes effortlessly with a fork. Cooking time may vary based on the thickness of your fish.
- 6Step 6
Present and garnish: Delicately remove the steamed fish from the steamer. Artfully arrange the remaining kaffir lime leaves, lemongrass, galangal, bird's eye chilies, fresh coriander, and thinly sliced spring onions over the fish. Finish with a generous sprinkle of golden shallot crisps. Serve immediately, ideally accompanied by fragrant jasmine rice.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.