Place in a single layer in a 9×13 glass dish or other large microwavable dish. STEP 5 Dry fish fillets thoroughly with paper towels. Steam the fish in a bamboo steamer set over boiling water for 10 minutes or until just cooked. Combine soy sauce and lime juice, then pour the mixture over the fish. Remove from the steamer and top fish with spring onion and red chili. In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. They like to serve this tangy sauce, based on the classic Vietnamese table sauce nuoc mam cham, with a rich, crisply … Kim Dao and her husband, Hong Pham, publish the blog, inspired mainly by the Vietnamese cooking of their families. Place fish fillets onto a plate and top with ginger. STEP 4. STEP 3.

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