👨‍🍳 作り方

1. 1

   Prepare the fish: Clean and scale the fish. Make a few diagonal score cuts on both sides of the fish to allow for even cooking and flavor penetration. Stuff the fish cavity with some of the sliced ginger and lemongrass.

   💡 プロのコツ: Ensuring the fish is well-cleaned and scaled is crucial for a pleasant eating experience.
2. 2

   Prepare the sauce: In a bowl, combine the minced garlic, chopped chilies, lime juice, fish sauce, and sugar. If using, add the diluted chicken stock cube and asam boi. Stir well to dissolve the sugar. Taste and adjust seasoning as needed. Salt is usually not necessary due to the fish sauce.

   💡 プロのコツ: The balance of sour, spicy, and savory is key. Adjust lime juice, chilies, and fish sauce to your preference.
3. 3

   Steam the fish: Place the prepared fish on a heatproof plate that fits into your steamer. Pour about half of the prepared sauce over the fish.

   💡 プロのコツ: Using a heatproof plate that fits your steamer ensures the fish cooks evenly.
4. 4

   Steam the fish over high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Steaming time will vary depending on the size of the fish.

   💡 プロのコツ: Avoid overcooking the fish to maintain its moist and tender texture.
5. 5

   Once the fish is cooked, carefully remove it from the steamer. Pour the remaining sauce over the hot fish. Garnish with chopped cilantro.

   💡 プロのコツ: Pouring the sauce over the hot fish helps to warm it through and meld the flavors.
6. 6

   Serve immediately with steamed white rice.

   💡 プロのコツ: This dish pairs wonderfully with plain steamed rice, which absorbs the delicious sauce.