What to do when the fish dies and you can't release it.
Sea Perch Steamed in Lime Sauce
from www.simply-thai.com
Sam Bishop and the other hardy souls who have braved the surf and caught perch might like to try this delicious recipe.
Sea Perch Steamed in Lime Sauce
from www.simply-thai.com
Sam Bishop and the other hardy souls who have braved the surf and caught perch might like to try this delicious recipe.
Ingredients:
1 sea perch weighing about 1 lb.
1 cup lettuce, shredded
1 cup of chicken stock
3 red chilies (coarsely chopped)
3 tbs. of lime juice
1/4 cup lemon grass, finely sliced
2 spring onions
10 peeled cloves of garlic
1 1/2 tbs. of thin soy sauce
2 fresh limes, sliced (For the Garnish)
Preparation:
1. Remove fish scales, clean, and wash the fish thoroughly.
2. Score the flesh along the length of the fish with a sharp cooking knife and place it into a deep bowl.
3. Chop the chilies and mix them with the soy sauce, lime juice, lemon grass and chicken stock.
4. Transfer the fish, to a dish large enough to hold it.
5. Pour the mixture over the fish.
6. Add the garlic and the long cut spring onions alongside.
7. Transfer the dish to a bamboo steamer (see note above), and steam for about 20-25 minutes.
8. Remove the dish from the steamer.
Garnish; arrange the slices of lime and garlic, along the center of the fish. Serve with rice.