This is a family favourite when we visit a Thai restaurant. During Covid however, we couldn't order in steamed fish as this is a dish that MUST be eaten steaming hot, so I had to free style making it.
It's easy enough the prepare but you need to get the timing right so that it arrives at the table when the dinner gong sounds.
Ingredients:
1 large Lemon Sole / Seabass or any other firm white fish (I have a lazy family when it comes to fish bones so I get the fishmonger to fillet the fish)
1 tbsp sesame oil
2 cm fresh ginger julienned
ginger-garlic paste by pounding 1 thumb size ginger + 4 pips garlic
1 small onion roughy cut
6 chilli padi (birds eye chilli)
2 sticks of lemongrass (you only want the 6cm of the base) smashed
2 tbsp fish sauce
1 chicken cube (optional)
3 tbsp lime juice
Salt and sugar (try to get palm sugar) to taste
1 bunch spring onions -chop the bottom bulb and then cut the green section into 2cm
1 bunch coriander leaves
4 cherry tomatoes cut each in 2
Method:
Start steaming the fish first. I use a wok that is large enough to hold a shallow heat-proof glass or stainless steel platter that sits on a steaming holder in the wok. To steam I add some water into the wok but it has to be below the platter. The fish is placed in the platter, which is lightly oiled with some sesame oil. Rub some salt on the inside and outside of the fish, then stuff the julienned ginger, 1 smashed lemon grass and a few stems of coriander between the fish fillets. Be sure that the water is boiling before you place the platter into the wok. Steam for about 15 minutes.
In the meantime place the onion and chilli padi in a mince to get a semi rough mixture.
Boil 1 cup of water and add in the lime juice, chicken cube, salt and sugar to taste.
Add in the ginger-garlic paste, lemongrass and minced items plus fish sauce.
Bring to a rolling boil and add the cherry tomatoes for a very short while.
The fish should be done by now. Remove the platter carefully from the steamer / wok.
You can either use the existing platter or transfer the fish onto a fancier serving dish but try not to break the fish.
Pour the boiled sauce over the fish.
Garnish with the spring onions and extra coriander leaves.
Must eat with fluffed up rice, stir fried vegetables and omelette. Perfect for a rainy day.
Comments