Garlic Lime & Chili Steamed Siakap

Garlic Lime & Chili Steamed Siakap

Ingredients

A

• 2 stalks Spring onion, for garnishing
• 1 teaspoon Salt
• 4 - 6 slices Lime, for garnishing
• 2 stalks Coriander leaves, for garnishing
• 1 (about 500-700g) Sea bass, scaled and cleaned

B

• 4 cloves Garlic, chopped coarsely
• 1 teaspoon Sugar
• 4 - 5 Bird’s Eye Chilli, chopped
• 3 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Fish sauce
• 2 tablespoonsMAGGI Concentrated Chicken Stock No MSG

Cooking Steps

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1. Rub fish with salt and leave aside for 20 – 30 minutes.
2. Using a sharp knife, score the fish at an angle on both sides to help it cook faster.
3. Place the fish in a heat proof plate and pour over the sauce mixture made out of ingredients B.
4. Steam the fish on high heat for about 15 - 20 minutes, or until the fish is cooked.
5. Garnish with lime slices, spring onion and coriander, and serve hot with rice.

Tips:

The fish is cooked when its meat turns firm and opaque, with the eyes turning white.