Lemon is a unique seasoning fruit in Southeast Asia. Thais often squeeze lemon juice into their dishes to make them have a strong fruit flavor.

material

Luofei fish (1, 1 kg), lemon (2), coriander (1), red pepper (1), garlic (3 petals), seasoned fish sauce (4 tablespoons), sugar (2 tablespoons), salt (60.

working methods

1. Wash two lemons, cut them in half, put one and a half lemons on the juicer, and squeeze them hard to make lemon juice. The remaining half of the lemon is sliced with a knife and placed on the edge of the dish for decoration.

2. Flatten the garlic, undress it and chop it into a paste. Wash the red pepper and cut it into dices. Wash the parsley and cut the parsley stem into sections. Save the parsley leaves for later use.

3. sauce mixing: put garlic, diced red pepper and minced coriander into a bowl, add 4 tablespoons fish sauce, 2 tablespoons sugar and freshly squeezed lemon juice, and mix well for later use.

4. Wash Luofei fish, sprinkle 1 tablespoon salt on the fish and put it in a dish with sauce.

5. Boil half a pot of water, add bass and sauce, cover the pot and steam for 7-8 minutes until the fish's eyes protrude, and you can put the fish in with chopsticks.

6. Take out the steamed bass and sauce, pour the sauce on the fish and decorate with some coriander leaves.