Steamed fish with lemon grass & lime broth from Jeremy Pang's School of Wok: Delicious Asian Food in Minutes (page 84) by Jeremy Pang

  • fish sauce
  • galangal
  • Show all ingredients...

  • EYB Comments

    Can substitute soft brown sugar for palm sugar, ginger for galangal, and sea bass fillets or sea bream fillets for whole sea bass.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soft brown sugar for palm sugar, ginger for galangal, and sea bass fillets or sea bream fillets for whole sea bass.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.