Steamed Fish in Lime & Lemongrass

Tried and tested with Bosch 4D Hot Air Steam Oven

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• 1 snapper (600g-800g), gutted and cleaned
• 3 stalks of lemongrass, sliced thinly
• 2 tablespoons brown sugar
• 6 tablespoons lime juice or to taste
• 6 tablespoons fish sauce or to taste
• 2 cloves of garlic, finely chopped
• 4 red bird’s eye chilies, finely sliced
• Dash of light soy sauce or to taste
• Dash of oyster sauce or to taste
• 2 spring onions, sliced
• Few sprigs of cilantro, chopped coarsely

• 1. Make 3 diagonal slits on both sides of the fish with a knife to allow even and quicker cooking and place it on a heatproof steaming tray or plate.
• 2. Spread out lemongrass slices on top of the fish.
• 3. Set the Bosch 4D Hot Air Steam Oven to Steam programme and preheat at 100°C for 5 minutes.
• 4. Afterwards, place the fish inside and steam it for about 10–15 minutes, until it is nicely cooked. Use a fork to flake the thickest part of the fish. If the flesh comes off the bone easily and appears white, it is ready to be served.
• 5. While waiting, chop garlic and chili with a Bosch MaxoMixx hand blender.
• 6. In a bowl, mix brown sugar, lime juice, fish sauce, soy sauce and oyster sauce. Adjust the dressing to taste before setting it aside. * Chef’s tip: You can also use green or red chili according to your taste preferences. For extra tanginess, zest the skin of one lime and add into the mix.
• 7. When the fish is cooked, pour the reserved liquid from the hot fish stock into the dressing and add in spring onions and cilantro.
• 8. Drizzle the dressing over the steamed fish and serve hot with steamed jasmine rice or tossed noodles.

Select Steam+ and 100°C to steam for 10-15 minutes.