A
classic Thai steamed fish, one of the most authentic ways fish is steamed in
Thai style. Also one of the unique traditional ways Thai steamed fish are made.
This homemade recipe features ingredients common in Thai cooking and Southeast
Asian cooking. These ingredients are easy to find, and simple substitutes can
be used if you are elsewhere in the world (STEAMED FISH THAI STYLE).
The recipe is straightforward. The fish is cleaned, degutted, and scored, with fresh ginger stuffed inside to remove any gamey smell. The Thai sauce is made and fried in oil to release its aroma before pouring it over the steamed barramundi.
Serve with calamansi or lime to squeeze on top., and as with any steamed fish, best to be eaten hot for the fresh burst of tastes. Bold and lively, the vibrant and lively Thai red sauce packs a punch on the taste buds (THAI CRAB CURRY).
Simply said, an authentic Thai steamed
fish, truly mouthwatering and delicious.
A beloved Thai dish,A simple, fresh, homemade
recipe reflecting Southeast Asian cooking.
Ingredient to Thai Steamed Fish
1 medium-sized barramundi - degutted, cleaned and scored on both sides
Ginger - a few slices
A pinch of salt
Ingredients for Thai Red Sauce (Blend together)
3 red chillies
3 dried red
chillies
4 shallots
½ inch ginger
Some water
1 large
lemongrass - smashed
Some kaffir
lime leaves - torn into pieces
1 tsp fish
sauce
A few bird’s eye
chillies
1/4 tsp lime rind
Palm sugar - as needed
3 tbsp oil
Salt to taste
Water - as needed
Calamansi lime
How to Steam Fish
Stuff ginger into fish stomach.
Sprinkles and rub salt all over fish
Steam fish till tender
Once cooked, remove the ginger slices, drain off the liquid and put on a serving plate.
Fry until
aromatic and the oil separates.
Add fish
sauce, kaffir lime leaves, bird’s eye chillies, lime rind, palm sugar, and salt.
Stir everything
together.
If needed, add
a little water to adjust the sauce’s consistency.
Simmer for a
few minutes
Serving Thai Steamed Fish
Pour the sauce over steamed fish.
Serve with calamansi lime.
