🐟Lemon fish 🍋 🟩

🐟 Ingredients and raw materials

Fresh snapper: 1 body (about 600-800 g)

Fishy Steamer: Lemongrass, Eyeglasses, Bergamot Leaf

Garden chili peppers: 15-20 grains (coarse pounding as liked)

Chinese garlic: 10 cloves (finely chopped)

Fresh squeezed lemon juice: 5 tablespoons

Fish sauce (low sodium recipe): 4 tablespoons

Coconut sugar, or sweet grass: 1 tablespoon (to mellow the taste)

Chicken broth or water: 1 / 2 cup

Decorative Vegetables: Chopped Coriander, Shredded Lime Glasses, Celery

👨‍🍳 steps made

Prepare the fish: Wash the snapper clean, scrape off the scales, fish chevrons 3-4 marks each for easy ripening and broth into the meat.

Steaming Fish: Place lemongrass, kha and bergamot leaves on a plate for steaming, and place the fish over it. Steamed in boiling water for 12-15 minutes (depending on fish size). When cooked, pour the fish steaming water in the dish, leaving it unfishy.

Make lemon juice: Mix together broth, chili pepper, garlic, fish sauce, sugar and lemon juice. Taste three flavors. Sour lead, salty and spicy.

Assemble the draft: Drape the prepared lemonade on the steamed fish body, then ripe. Steamed for another 1-2 minutes to heat, stimulate the herbal smell.

Serves: Sprinkle coriander, celery, and paste decorative glasses lemon, with raised serve hot.

💡 Delicious tips

Freshness is heart: fish eyes must be clear, gills must be red and orange. If the fish is fresh, the taste will be sweet without cooking a lot.

Lemonade: Should be put in after turning off the light or re-steaming so that the lemon does not become bitter and waste its aroma.