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Preparation time
Total time
2 portion(s)



  • 2 cm piece galangal
  • 2 cm piece turmeric
  • 1 stalk lemongrass, white part only, sliced
  • 1 garlic clove
  • 1/2 tsp Red Curry Powder
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce

Nuoc cham dressing

  • 2 garlic cloves
  • 1 bird's eye chilli, trimmed
  • 60 g fish sauce
  • 60 g white vinegar
  • 125 g young coconut juice
  • 2 tbsp caster sugar
  • 2 tbsp lime juice


  • 50 g green mango, julienned
  • 1/2 pomelo, segmented
  • 5 perilla leaves, sliced
  • 5 Vietnamese mint leaves, sliced

Steamed fish

  • 2 x 100 g sea bass fish fillets, skin on
  • sea salt
  • 2 banana leaves (40 cm long), softened
  • 500 g Boiling water
  • 5 dried goji berries, rehydrated

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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Recipe's preparation

  1. Place galangal, turmeric, lemongrass and garlic into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  2. Add red curry powder, vegetable oil and fish sauce and combine 10 sec/speed 2. Transfer into a bowl and set aside to infuse. Clean and dry mixing bowl.
  3. Nuoc cham dressing
  4. Place garlic and chilli into mixing bowl and chop 5 sec/speed 7. Transfer into a bowl and set aside.
  5. Place fish sauce, vinegar, coconut juice and sugar into mixing bowl and heat 3 min/Varoma/speed 1. Set aside to cool in mixing bowl.
  6. Transfer sauce into bowl with reserved garlic and chilli. Add lime juice, stir to combine and set aside.
  7. Salad
  8. Place all salad ingredients into a bowl and toss to combine.
  9. Steamed fish
  10. Season fish with salt. Place into bowl with reserved marinade and coat. Place both pieces of fish onto 1 banana leaf and wrap.
  11. Place water into mixing bowl. Place Varoma into position, insert Varoma tray and place wrapped fish onto it. Secure Varoma lid and steam 10-12 min/Varoma/speed 2 or until fish is cooked to your liking.
  12. Lay remaining banana leaf onto a long serving platter and transfer fish onto the platter, skin side up. Place salad on top of the fish, dress with 2 tablespoons of Nuoc cham dressing and garnish with goji berries.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

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Steamed Sea bass in galangal, lemongrass & turmeric, wrapped in banana leaf & served with green mango salad - Chef Luke Nguyen



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