Steamed fish and brown rice

Steamed Fish with Lime Chilli Sauce & Brown Rice

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Main courses

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Difficulty Level: Moderate

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Numbers of Portions: 2

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Preparation time: 30 min


3 pieces (30g)

Birds' eye chilli (chilli padi), remove stem, sliced

6 cloves (30g)

Garlic, coarsely minced


Coriander, separate the roots, stem & leaves

1 tbsp

Fish sauce

1 sachet (1g)

Aspartame sweetener

2 tbsp

Fresh lime juice

2 tbsp


2 medium pieces

Lemongrass (serai), use white parts only, bruise them

1 piece (300g)

White fish, E.g Grouper, cod, white pomfret

1½ cups (150g)

Cooked brown rice

¼ medium (50g)

Japanese cucumber, sliced thinly

6 pieces

Cherry tomato


  • •  Blend birds' eye chili, garlic, coriander roots &stem into a coarse paste.
  • •  Mix fish sauce, aspartame & lime juice together with the blended paste. Leave aside.
  • •  Line the bottom part of a plate with lemongrass. Put the fish on top of it.
  • •  Steam the fish on high heat until cooked.
  • •  Pour the sauce onto the fish & steam for 1 minute.  Garnish with coriander leaves.
  • •  Serve steamed fish with brown rice, cucumber & cherry tomatoes.