Combine fish, Thai chilli, lime lead and lemon grass in a large bowl
with half of the dressing, cover, refrigerate 30min
Place fish mixture in a ingle layer in a baking paper lined large
bamboo steamer, steam covered over wok or large frying pan of
simmering water about 10min or until fish is cooked as desired.
Meanwhile, place remaining ingredients in a large bowl with
remaining dressing, toss gently to combine. Serve fish with salad.
Serving
Suggestions
Serve with steamedjasmin rice. 347kcal, 19.8g carbs, 8.7g total fat, 46.5g protein
Originally Submitted
2/24/2013
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