Vietnamese lemongrass and chilli steamed fish

For a light meal that really brings flavour, this Vietnamese steamed fish with lemongrass and chilli is easy to make and low in fat.

Recipe «Vietnamese lemongrass and chilli steamed fish» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 stalks lemongrass , finely chopped, 1 long red chilli, thinly sliced, 2 green onions, thinly sliced, 2 garlic cloves, finely chopped, 4cm piece fresh ginger, peeled, finely grated , 2 tbsp kecap manis, 2 x 650g whole snapper, cleaned, 1/4 cup fresh mint sprigs , Steamed jasmine rice, to serve, Salad , to serve, Lime wedges, to serve.

Ingredients:

• 2 stalks lemongrass , finely chopped 
• 1 long red chilli, thinly sliced 
• 2 green onions, thinly sliced 
• 2 garlic cloves, finely chopped 
• 4cm piece fresh ginger, peeled, finely grated 
• 2 tbsp kecap manis 
• 2 x 650g whole snapper, cleaned 
• 1/4 cup fresh mint sprigs 
• Steamed jasmine rice, to serve 
• Salad , to serve 
• Lime wedges, to serve 

Instructions

1. Preheat oven to 200C/180C fan-forced. Line 2 large baking dishes with baking paper.
2. Meanwhile, place lemongrass, chilli, onion, garlic, ginger and kecap manis in a small bowl. Stir to combine.
3. Rinse 1 fish under cold water. Pat dry with paper towel. Make 3 shallow cuts into the thickest part of both sides of the fish. Spread 1/2 the lemongrass mixture into the cuts and inside cavity of the fish.
4. Place fish in a prepared dish. Cover dish tightly with foil. Repeat process with second fish and remaining lemongrass mixture. Place in second prepared baking dish. Cover dish tightly with foil. Bake both fish for 25 minutes or until just cooked through. Spoon any cooking juices over fish.
5. Top fish with mint. Serve with rice, salad, dressing and lime wedges.