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Serves 4

Fish Sauce Chilli Garlic Sauce Sesame Oil Teriyaki Sauce


  • 1kg whole fish
  • 1 lemon
  • 5g ginger
  • 4 green shallots, cut into 5cm lengths
  • 2 tablespoons lemon juice
  • 1 tablespoon AYAM Fish Sauce
  • I tablespoon AYAM Chilli Garlic Sauce
  • 1 tablespoon AYAM Teriyaki Sauce
  • 1/4 teaspoon AYAM Sesame Oil


Combine the lemon juice, the Fish sauce, the Chilli sauce, the Teriyaki Sauce and the Sesame oil in a bowl. Remove the rind from a quarter of the lemon with a vegetable peeler. Cut the rind in very fine strips - these will be sprinkled on top of the fish later.

Place the fish in a bamboo or metal steamer. The steamer then should be placed in a wok or large saucepan with enough boiling water to almost reach the base of the steamer.

Brush the fish with a little of the lemon mixture and sprinkle the lemon rind, the ginger and the shallots on top of the fish.

Cover and cook the fish over high heat for about 5 minutes, until the fish is tender.


Serve the fish drizzled with the remaining lemon juice mixture for that extra flavour.


Tags: _ Fish, Seafood_ Chilli addicts_ Asian Sauces_ East meets West_ Lunch_ Dinner_ All recipes

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