snack

Steamed Quail Breast with Lemongrass and Kaffir Lime Aromatics

Name: Steamed Quail Breast with Lemongrass and Kaffir Lime Aromatics
Total time: 10 min
Cuisine: Thai
Ingredients: 65g Quail, breast, meat only, raw; 14.0 g Jasmine Rice, cooked; 70g Fresh Bean Sprouts; 15g Coconut milk (liquid expressed from grated meat); 50g Lemongrass (soda/aromatic infusion); 15g Makrut lime-leaf infused syrup

Nutrition

224

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Quail, breast, meat only, raw65g

Jasmine Rice, cooked14.0 g

Fresh Bean Sprouts70g

Coconut milk (liquid expressed from grated meat)15g

Lemongrass (soda/aromatic infusion)50g

Makrut lime-leaf infused syrup15g

Instructions

Prepare the steam setup by bringing a pot of water to a boil with the bruised lemongrass stalks and kaffir lime leaves infusing the water.

Season the quail breasts lightly with a pinch of salt. Place them on a heat-proof ceramic plate that fits inside your steamer basket.

Arrange the bean sprouts around the quail. Drizzle the coconut milk and a small amount of the lime-leaf syrup over the quail.

Place the plate into the steamer, cover tightly, and steam for 6-8 minutes until the quail is opaque and tender to the touch.

While steaming, ensure your jasmine rice is warm and fluffy.

To plate, serve the steamed quail and sprouts over a small mound of jasmine rice. Spoon the aromatic steaming juices over the top for a delicate, fragrant finish.