Zesty Lime-Chili Steamed Kembung

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 kembung (200 g cleaned, scored)200g

Carbs· 1

  • 50 g rice50g

Vegetables· 4

  • 1 red chili, rings15g
  • 2 cloves garlic, minced(staple)10g
  • 3 slices ginger(staple)10g
  • small handful daun sup(optional)10g

Sauces· 1

  • 1½ tsp fish sauce(staple)8g

Spices· 1

  • ½ tsp sugar(staple)3g

Fruit· 1

  • 1 lime, juiced40g

  1. Rice on. Score the fish twice per side; tuck ginger into the cavity and cuts. Get the steamer water boiling.

    Why? Scoring lets steam heat reach the thick flesh so the whole fish finishes together — and gives the dressing a way in instead of sitting on top.
    Watch out: Only steam over fully-boiling water — the slow warm-up of cold steam stews the fish and turns it fishy.

    Next up:Steam on high for 10 min (for ~100 g fish).

  2. 10 min · hands-free

    Steam on high for 10 min (for ~100 g fish).

    Why? Steaming is the only truly zero-oil method, and it caps at 100 °C — since fish protein hates high heat, steamed fish is nearly impossible to dry out.
    10:00

    Next up:Dressing: lime juice, fish sauce, sugar, garlic, chili rings and 2 tbsp of the liquor from the steaming plate.

  3. Dressing: lime juice, fish sauce, sugar, garlic, chili rings and 2 tbsp of the liquor from the steaming plate.

    Why? The liquor pooled under the fish is free concentrated umami — it upgrades the dressing from condiment to broth. Don't pour it away.

    Next up:Pour the dressing over the fish, scatter the daun sup, serve with rice.

  4. Pour the dressing over the fish, scatter the daun sup, serve with rice.

    Why? The meal's only fat is the fish's own (the good kind, omega-3s) with ~38 g protein — one of the highest protein-density plates in the library.

    Tip: Works with dory or any white fillet — steam 6–8 min instead.