Servings: 4 servings
Calories: 290kcal
Ingredients
- 1 large whole fish (snapper or sea bass, about 800g)
- 6 garlic cloves minced
- 6 bird's eye chilies sliced
- 5 tbsp lime juice
- 3 tbsp fish sauce
- 1 tsp erythritol
- 1 tbsp chicken stock
- 2 stalks lemongrass in steaming water
- 3 kaffir lime leaves
- Fresh coriander and spring onion
- Sliced red chili for garnish
Instructions
- Score the fish and place on a heatproof plate that fits in your steamer.
- Add lemongrass and kaffir lime to the steaming water.
- Steam the fish 12–15 minutes until the flesh flakes easily.
- Meanwhile, combine lime juice, fish sauce, erythritol, and stock.
- Heat the sauce briefly until the erythritol dissolves. Add garlic and chilies.
- Pour the sauce over the steamed fish.
- Garnish with coriander, spring onion, and chili.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 48g | Fat: 8g | Fiber: 0.5g
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