Monday, February 25, 2013

Thai Style Steamed Fish

Occasionally I like to think out of the box. The box is none other than surfing for recipes. KUALI I have tell you is the favourite. Unlike certain sites and do I have to mention the zillions of blog, Kuali does not come with fancy frilly beyond the boundary long winded intro until sometimes its really tiring reading the grandmother stories. Of course if the story is interesting, why not yea?. Otherwise I think its best we stick to the core, that is listing the ingredients, followed by how to make the dish. Before anything else, let me just say that we simply crazily love Thai food (Sotong/Squid Sambal, Mee Siam, Tom Yam Fried Rice, Green Fish Curry, Thai Salmon Noodle Soup, Thai Chicken Green Curry, Thai Green Vegetable Curry & Thai Prawn Spaghetti ). Alright everyone, I as usual never been someone who replicate recipes exactly as they are, so to speak, I tweeted the recipe. Fish of course is the core ingredient (Sour Fish Soup, Dory Fish Sandwich, Teppanyaki Salmon & Salted Fish Pineapple), please get a fresh one too, which was steamed (Chilli Coriander Steamed Fish & Steamed Cod Fish) with eggplant (Ikan Assam Pedas), the other is making the the sauce. And here we have this Thai Style Steamed Fish. Supreme Thai flavours - spicy-tangy-salty with succulent fish and eggplant.

1 whole seabass/siakap (450g) - scale and clean the fish, Make 2 deep incisions on both sides of the fish.
1 medium size eggplant - cut into two and 1 inch length.
1 inch ginger - slice into medium size pieces 

1 lemongrass - smashed
Red or birds eye chillies (as needed) - smashed
2-3 kaffir lime leaves - sliced thinly
2 tbsp oil

(B) For the sauce
1 tsp powdered palm sugar
1 1/2 tbsp fish sauce
2 pieces (or as needed) of dried tamarind skin (asam keping)
1 cup water
Salt for taste (use sparingly as fish sauce is salty)

Coriander leaves
Chilli curls

Rub a little salt all over the fish and stuff ginger into the incisions. 
Steam fish with egglant over high heat until cooked.
Remove from steamer and drain off excess liquid/the drippings.
Place fish and eggplant on a slightly deep serving plate. 
Keep aside. 
Heat oil and fry ingredients listed in A until fragrant.
Add ingredients listed in B.
Simmer to heat through. 
Pour sauce over fish and garnish with coriander leaves and chilli curls. 
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  1. Wow! What a very comforting dish, Nava! I love simple dish like this!

  2. Your fish is photographed absolutely gorgeous. :)

    Choc Chip Uru

  3. I like the presentation. bright, cheerful with a mix of colours! This is also my type of food! Nothing like home cook food!

  4. Yummy! Simple and appetizing single dish meal!


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