Sea Bass, Whole (400 g /pc)                  2pcs

Thai Celery, roughly chopped              10g

Ginger, roughly chopped                      10g


Garlic                                                   20g

Small Chili                                           20g

Fish Sauce                                           40g

Lime Juice                                            40g

Sugar                                                   10g


White Chinese Cabbage                  10g

Lime, sliced                                          6g

Garlic, sliced                                         5g

Chili Flower                                       2pcs

Coriander Leaf                                      4g


  1. Debone the fish by taking out the centre bone (keep the fish as a whole)
  2. Steam the fish for 8-10 minutes until cooked with ginger and Thai celery
  3. Sauce: Chop and blend the garlic and chilli with sugar, fish sauce and lime juice
  4. Plate up the cooked fish with a generous amount of sauce and add the garnishes as needed

Cook Time: 15 Minutes

Prep Time: 20 Minutes

Portion: 4

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