Steamed fish and brown rice

Steamed Fish with Lime Chilli Sauce & Brown Rice

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Main courses

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Difficulty Level: Moderate

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Numbers of Portions: 2

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Preparation time: 15 min


3 pieces (30 g)

Birds' eye chili (cili padi), Remove stem, Sliced

6 cloves (30 g)

Garlic, Coarsely minced

30 g

Coriander, Separate the roots, stem & leaves

1 tablespoon

Fish sauce

1 sachet (1 g)

Aspartame sweetener 

2 tablespoons

Fresh lime juice

2 tablespoons


2 medium pieces

Lemongrass (serai), Use white parts only, Bruise them

1 piece (300 g)

White fish, E.g. Grouper, cod, white pomfret

1½ cups (150 g)

Cooked brown rice

¼ medium (50 g)

Japanese cucumber, Sliced thinly

6 pieces

Cherry tomato

  1. Blend birds' eye chili, garlic, coriander roots & stem into a coarse paste.
  2. Mix fish sauce, aspartame & lime juice together with the blended paste. Leave aside.
  3. Line the bottom part of a plate with lemongrass. Put the fish on top of it.
  4. Steam the fish on high heat until cooked.
  5. Pour the sauce onto the fish & steam for 1 minute. Garnish with coriander leaves.
  6. Serve steamed fish with brown rice, cucumber, & cherry tomatoes.