Makes 6 servings
3 garlic cloves, minced, or 3/4 tsp (4 mL) powder
3 small hot chili peppers, seeds removed
1 tbsp (15 mL) brown sugar, packed
3/4 tsp (4 mL) finely grated lime zest
1/4 cup (60 mL) fish sauce
6 firm fish fillets (or steaks), about 1 1/2 lb (680 g)
1/3 cup (75 mL) sliced green onion
3/4 cup (175 mL) prepared chicken broth
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) chopped fresh cilantro (or fresh parsley),
In blender, process garlic, chili peppers, brown sugar, lime
zest and fish sauce until smooth. Brush fillets with half of
Set in large bamboo steamer or on rack over rapidly boiling
water in wok or Dutch oven. Sprinkle with green onion. Cover.
Steam for 4 to 8 minutes, until fish flakes easily when tested
with fork. Remove to serving plate. Keep warm.
Combine remaining garlic mixture and broth in small saucepan.
Bring to a boil on medium. Boil, uncovered for about 5 minutes
until sauce is slightly reduced.
Stir in lime juice and cilantro. Makes 1/2 cup (125 mL) sauce.
Drizzle over fish.
Nutrition per serving: 162 calories; 2.9 g fat; 26 g protein; 7
g carbohydrates; 1 g fibre