Indulge in a heart-healthy culinary adventure with our Zesty Thai Lime and Lemongrass Steamed Panfish Delight. Inspired by the vibrant flavors of Thailand, this dish combines a whole panfish with fragrant lemongrass and cilantro, spicy Thai chillies and tangy lime. Steamed to perfection, it offers a tantalizing medley of flavors while being mindful of your heart health. Packed with lean protein and low in saturated fats, this recipe is a delicious way to savor the essence of Thai cuisine while nourishing your body.

You will need:

• 1 whole panfish, thoroughly cleaned

• 5 stalks lemongrass, bottom half only, smashed, and cut into chunks

• 1 cup good chicken stock (fresh or canned)

• 2 Tbsp finely chopped (palm) sugar

• 8 Tbsp lime juice

• 6 Tbsp fish sauce

• 2 heads of garlic, chopped

• Thai chillies (or Bird’s Eye chillies) to taste, finely chopped

• 20 – 25 sprigs cilantro, chopped

• 1- 2 stalks celery, cut into 1-inch pieces

• Steamed rice for serving

Method:

Make sure the fish is scaled and gutted, then score it with 3 diagonal incisions on each side. Stuff the lemongrass into the cavity of the fish. Steam over high-boiling water until the fish is cooked – about 10 – 15 minutes, depending on size.

In a saucepan, heat the chicken stock until it comes to a boil, then add the sugar. Reduce heat, and simmer until the sugar is completely dissolved. 

Add the garlic, chillies, and cilantro into the chicken stock, along with the fish sauce and lime juice. Stir gently. Turn off the heat, and give it a taste. Make sure the sauce is sour, as spicy as you like it, and balanced with a hint of sweetness.

When the fish is fully steamed, place it in the center of a deep platter. Gently scoop the sauce all over the fish, placing the garlic and chillies on top.

Serve immediately with steamed rice.