Thai cuisine is full of flavor with perfect combinations of spicy, sweet, and sour. This version of steamed fish is so common in Thailand that every single restaurant in the country has this dish in their menus. Although it looks absolutely impressive, it is simple to prepare. Now you can enjoy this succulent fish recipe right in your home, and savor the flavors of Thailand no matter where you are.
This recipe takes about 25 to 30 minutes to make. Servings depend on how big your fish is.
• 1 whole fish
• 5 stalks of lemongrass
• 1 cup of stock
• 2 tbsp of palm sugar
• 8 tbsp of lime juice
• 6 tbsp of fish sauce
• 2 heads of garlic
• Thai chillies, depends on how spicy you want it
• 20 to 25 sprigs of cilantro
• 1 to 2 stalks of Chinese celery
Chop your garlic and chillies finely.
In a saucepan over medium heat, heat up your stock and melt the palm sugar.
Once the sugar has melted, remove from the heat and pour the sauce into a bowl.
Add your garlic, lime juice, chillies, celery, and cilantro to the sauce and mix well.
Score the fish on both sides.
Pound the lemongrass stalks to release all the juices.
Squeeze the lemongrass stalks in the belly of the fish.
Steam the fish for 15 to 20 minutes.
Once the fish is cooked, transfer it to a big plate.
Scoop the herbs from the sauce first and spread it on the fish.
Pour the rest of the sauce on the fish.
Serve with steamed rice.
Ideas And Tips:
• You can use fish fillet for this dish. You can use any type of white fish you can find: cod, dory, haddock or snapper. Fresh is best but you can use frozen ones as long as you bring it to room temperature before cooking.
• To check if the fish is cooked, use a fork to gently lift the flesh from the bone. If it sticks, it is not cooked yet and let it steam with the lid on for a few more minutes.
images – https://www.youtube.com/watch?v=stIzBl9vQo4
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