When it comes to making dinner after a long day of work, we want it to be quick and tasty. Which is exactly what this Asian steamed angelfish dish is!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
For the sauce
¼ cup rice vinegar
¼ cup sweet chilli sauce
2 cloves garlic, peeled and crushed
2 cm ginger, peeled and finely sliced
1 stalk lemon grass, white part only, thinly sliced
1 tbsp soy sauce
½ tsp sesame oil
Juice of ½ lemon
For the fish
4 × 200 g angelfish fillets
½ cup coriander, chopped
2 spring onions, sliced
1 red chilli, sliced
Basmati rice, cooked according to packet instructions, to serve

METHOD
For the sauce
1. Mix all the ingredients in a pot with ⅓ cup water and bring to a simmer. Simmer for 5–10 minutes, until the mixture is reduced and the consistency of syrup.
For the fish
1. Line a steamer basket with baking paper and place the fish inside.
2. Bring a pot of water to a simmer and place the basket over it. Steam the fish for 4–6 minutes, until the flesh is opaque.
3. Pour some of the sauce over each fillet and sprinkle with the coriander, spring onions and chilli. Serve with the rice and the remaining sauce on the side.

For another asian-style dish try our chicken hoisin meatballs with sticky rice recipe. Hoisin is a popular spicy sauce from China, and adds so much flavour to this dish!

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