Thai-inspired whole fish steamed to perfection with aromatic makrut lime and spicy chili sauce.
Preheat wok with steamer rack, add 4cm of water. Bring to a boil.
Place spring onion batons on a heatproof plate that fits in the wok.
Stuff fish with julienned ginger and brush both sides with Oyster Sauce.
Place the fish on the plate with spring onions batons.
Top the fish with Makrut Lime Leaf Chilli Sauce.
Add quartered tomatoes around the fish.
Place fish on rack in wok. Cover with lid and steam over high heat for 10 to 12 minutes.
Remove fish from the wok.
Top fish with julienned spring onions. Heat vegetable oil to smoking point and pour over fish. Serve hot.
COOKING TIME: 10 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
