Thai Fish with Lime and Chile

This is a Thai fish recipe called Pla Neung Manao, a fish steamed with chili and lime. I have used Sea Perch but you can use anything from Grouper to Bass. This is one of the most popular fish recipes in Thailand and offers up a very healthy dish with a fantastic blend of spicy and sour flavors.

Ingredients (4 servings)

• 6 large garlic cloves, roughly chopped
• 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
• 1 tablespoon chopped green Thai chiles (Prik Kee Noo)
• 2 tablespoons (or more) fresh lime juice
• 2 tablespoons Thai fish sauce (nam pla)
• 1 tablespoon raw sugar
• Pinch of freshly ground white or black pepper
• 1 whole head-on fish (2 pounds), cleaned, scored to the bone on both sides in 1" intervals
• 2 tablespoons low-salt chicken broth
• 2 limes, 1 juiced and 1cut into thin rounds for garnish

Special equipment: A large bamboo steamer

Preparation

·         In a clay mortar, lightly pound  1 garlic clove, cilantro stems, and chiles with a wooden pestle until a coarse paste forms.

·         Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.

·         Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over.

·         In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.

·         Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish.

Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed vegetable and brown rice.

Sesame-Orange Dressing

A beautifully bright and delicious dressing that can also double as a marinade…you gotta try this!

Ingredients

• 1/4 cup fresh squeezed orange juice
• 1/4 cup rice vinegar
• 1 teaspoon fresh ginger, peeled and finely minced
• 1 teaspoon Asian sesame oil
• 1 teaspoon reduced-sodium soy sauce
• 1 clove garlic, finely minced
• 1/4 teaspoon freshly grated orange peel

Directions

In a bowl, with a wire whisk or fork, mix the orange juice, vinegar, ginger, sesame oil, soy sauce and orange peel until well blended (or combine the ingredients in a jar with a tight-fitting lid and shake to blend). If not using right away, cover and refrigerate for up to 3 days.

Nutritional information (2 tablespoon serving) calories 40; total fat 2 g, saturated fat 0, cholesterol 0, sodium 580 mg, total carbohydrate 8 g, dietary fiber 0, sugars --, protein 0, calcium