Bold,
vibrant Thai flavors. Spicy, sour, and salty, all come together in tender
steamed fish. This is the ultimate Thai dish. Steaming is one of the healthiest
cooking methods, requiring little more than preparing fresh ingredients,
including cleaning and gutting the fish.
Freshness is key. Choose a fish that has a subtle scent of the ocean or sea water. The eyes should be clear, and the gills bright red, indicating fresh blood and quality. Otherwise, making steamed fish is a waste of time and money (FISH CURRY WITH COCONUT MILK).
Ensure the fish is thoroughly cleaned, and rubbing a little lime juice on it helps remove sliminess while adding a fresh citrus aroma.
The ingredients are classic Thai flavors (THAI GREEN EGG CURRY) that complement the fish and bring out its authentic taste. The recipe is
simple: just place the fish and ingredients on a steaming tray and let the Thai
flavors meld.
The aroma and flavors awaken the palate, served with rice and a simple side of vegetables.
Ingredients for Steamed Fish
1 medium-sized
sea bass/siakap - cleaned and make 2 or 3 incisions on both sides
Lime or lemon
wedges
Cucumber slices
Spring onion
For the Sauce
(blend/ground)
1 inch ginger
5 cloves garlic
4 bird's eye chilies
1 small bunch
of coriander leaves - roots removed
1 teaspoon sugar
1/2 tablespoon fish sauce
1 tablespoon light soy sauce
Salt to taste
1/2 cup of water
How to Make Steamed Fish
Place cleaned fish on a steaming tray.
Pour the sauce over the fish.
Steam until fish is cooked through.
Remove, garnish with spring onion
Serve with cucumber slices and lime/lemon wedges.
