
Devices & Accessories
Steamed sea bass wrapped in banana leaves with green mango salad (Luke Nguyen)
Prep. 15 min
Total 35 min
2 portions
Ingredients
Marinade
-
piece fresh galangal peeled2 cm
-
piece fresh turmeric peeled2 cm
-
fresh lemongrass white part only, cut into slices1 stalk
-
garlic clove1
-
red curry powder (see Tips)½ tsp
-
vegetable oil1 tbsp
-
fish sauce1 tbsp
Nuoc cham dressing
-
garlic cloves2
-
fresh bird's eye chilli trimmed and deseeded if preferred1
-
fish sauce60 g
-
white vinegar60 g
-
unsweetened coconut water125 g
-
caster sugar2 tbsp
-
lime juice2 tbsp
Green mango salad
-
green mango peeled and cut into julienne (5 mm)50 g
-
pomelo peeled and segmented (see Tips)½
-
fresh perilla leaves cut into slices (see Tips)5
-
fresh Vietnamese mint leaves, cut into slices (see Tips)5
Steamed fish
-
skinless sea bass fillets or other firm white fish fillets (approx. 100 g each)2
-
salt to season
-
banana leaves (40 cm long), softened, see Tips2
-
boiling water500 g
-
dried goji berries rehydrated, for garnishing5
Nutrition per 1 portion
Calories
357 kcal /
1499.2 kJ
Protein
25.6 g
Fat
11.6 g
Carbohydrates
34.1 g
Fibre
6 g
Saturated Fat
1.6 g
Sodium
3827.7 mg
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