Guide to Cooking Restaurant-Style Steamed Pink Carp with Lime and Lemongrass

With a simple cooking approach, you can easily prepare the delicious steamed pink carp with lime and lemongrass for yourself.

Guide to Cooking Restaurant-Style Steamed Pink Carp with Lime and Lemongrass

Ingredients:

– 400g Pink Carp

– 20g Lemongrass

– 20g Lime

– Seasonings: Garlic, chili, salt, sugar, broth cubes, etc.

Instructions:

Step 1: Prepare Ingredients

– Finely chop garlic, chili, and lemongrass. Keep 2-3 lemongrass stalks intact for separate steaming, enhancing the aroma of the steamed pink carp with lime and lemongrass.

– Peel and slice or julienne fresh ginger. Rinse and slice the chili.

– Clean the pink carp thoroughly, rinse with diluted saltwater to reduce viscosity and fishy odor. Then, use a knife to make vertical cuts along the body of the fish and marinate with ½ tablespoon of salt and 1 tablespoon of broth cubes. Next, stuff chopped lemongrass, ginger, and chili into the fish cuts.

– Use 3-4 limes, depending on taste, to extract lime juice separately for the sauce.

Step 2: Steaming Pink Carp with Lime and Lemongrass

– Place the seasoned fish on a plate and place it in a steamer or a pot with water underneath for 10-15 minutes. You can add 1-2 lemongrass stalks and lime leaves around the plate.

– While waiting for the fish to cook, prepare the sauce. Mix lime juice, minced garlic, chili, 4-5 tablespoons of soy sauce/fish sauce, 2 tablespoons of broth cubes, 2-3 tablespoons of sugar in a pan. Simmer until the sauce thickens.

– Once the fish is cooked, transfer it to a plate, pour the sauce over it, and garnish with 2-3 thin slices of lime to complete the steamed pink carp with lime and lemongrass dish.

Source: Mytour

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Reference: Travel Guide by Mytour