Chili Coriander Steamed Fish Recipe
The added heat coming from bird eye chilies is a welcome burn at the tips of the tongue.
Ingredients
- 1 medium size sea bass/siakap - After cleaning, make 2 or 3 incisions on both sides.
- Lime/lemon wedges
- Cucumber slices
- For the sauce (blended/grounded)
- 1 inch ginger
- 5 garlic
- 3-4 bird eye chilies (can replace with red or green chilies)
- 1 small bunch coriander (cut off the roots)
- 1/2 tsp sugar
- 1/2 tbsp light sauce
- Salt (if needed)
- 1/2 cup water
Directions
- Place fish on a steaming tray.
- Pour the sauce inside.
- Steam till the fish is cooked.
- Remove and serve with cucumber slices and lime/lemon wedges.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 37 | 33% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 32mg | 1% |
| Potassium 428mg | 12% |
| Total Carbs 16.28g | 4% |
| Dietary Fiber 9.3g | 31% |
| Sugars 2.07g | 1% |
| Protein 9.04g | 14% |
