Thai-style steamed sea bass with lime, garlic and chilli
Sea bass steamed over lemongrass and doused in a Thai-style lime, garlic, chilli and fish sauce dressing — sharp, hot and fragrant, it wakes up a jaded appetite.
- 27 min
- Serves 2
- Steam
- Easy
Why it suits you: Qi-stagnant types are prone to low moods, a tight chest and frequent sighing, and Chushu's muggy heat and 'autumn fatigue' leave them gloomy and off their food. Lime, lemongrass and coriander are aromatic, moving qi and reviving the spleen, while garlic and chilli disperse; sea bass strengthens the spleen and boosts qi. Steamed, sharp and fragrant, it's refreshing and uplifting.
Method
Prep 15 min · Cook 12 min- 1Clean the sea bass, pat dry and score each side twice. Bruise the lemongrass, cut into lengths and lay on a plate with the ginger, then put the fish on top.
- 2Finely chop the garlic, chillies and coriander. Mix the lime juice with the fish sauce, sugar and water until the sugar dissolves, then stir in the garlic and chillies.
- 3Steam the fish over boiling water on a high heat for 8–10 minutes, until a chopstick slides easily into the thickest part. Pour away the liquid on the plate.
- 4Spoon the dressing over the fish, top with the coriander and lime slices and serve at once.
Cautions
- Bird's eye chillies are fiery, so use fewer or none if you have stomach pain, acid reflux or a sore throat; go easy on the lime if you're prone to excess stomach acid.
Chef's tips
- Dissolve the sugar fully before adding the garlic and chilli so the sour, sweet and salty notes balance; always pour off the steaming liquid, which tastes fishy, before dressing the fish.
The TCM view
Sea bass is sweet and neutral, entering the liver, spleen and kidneys, strengthening the spleen, boosting qi and supporting the liver and kidneys. Lime is sour, sweet and cool, generating fluids and settling the stomach; lemongrass is pungent and warm, moving qi and easing stomach pain; coriander is aromatic and moves qi; garlic and chilli whet the appetite and disperse cold.
