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Steamed Lemon Myrtle Sand Whiting Recipe
|Ground lemon myrtle||2 Teaspoon|
|Sweet chili sauce||180 Milliliter (3/4 Cup)|
|Finely grated lime rind||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Whole sand whiting||1 2⁄3 Kilogram (8 Pieces)|
|Coriander||1⁄4 Cup (4 tbs)|
Calories 333 Calories from Fat 67
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 171.5 mg
Sodium 665 mg27.7%
Total Carbohydrates 13 g4.4%
Dietary Fiber 0.43 g1.7%
Sugars 7.8 g
Protein 47 g93.5%
Vitamin A 0.8% Vitamin C 10.2%
Calcium 0.6% Iron 0.24%
*Based on a 2000 Calorie diet
Combine lemon myrtle, chilli sauce, rind and juice in medium bowl, cover; refrigerate 3 hours or overnight.
Reserve 1/4 cup sauce mixture for serving.
Dip three fish, one at a time, in remaining sauce mixture to coat; place in single layer in large bamboo steamer.
Brush fish with a little remaining sauce; steam, covered, over wok or pan of simmering water about 10 minutes or until fish are cooked through.
Remove from steamer; cover to keep warm.
Repeat with remaining fish in batches.
Drizzle fish with reserved sauce; sprinkle with coarsely chopped coriander.