Petitchef

Thai style steamed fish

Main Dish
4 servings
40 min
30 min
Easy
Steamed fish, generously smothered in a punchy Thai flavored sauce

Ingredients

Number of serving: 4
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 than 1 inch length.

1 inch ginger - sliced into medium size pieces

(A)

1 lemongrass - smashed

Red or birds eye chilies (as needed) - smashed

2 pieces dried tamarind skin (asam keping)

2-3 kaffir lime leaves - sliced thinly

2 tbsp oil

(B) For the sauce

1 tsp sugar

1 1/2 tbsp fish sauce

1 cup water

Garnishing

Coriander leaves

Chili curls

Preparation

  • Rub a little salt all over the fish and stuff ginger into the incisions.

    Steam fish with egglant over high heat until cooked.

    Discard excess liquid from the fish and keep aside.

    When oil is heated, fry ingredients A until fragrant.

    Add in the sauce ingredients (B).

    Once boiling, pour over fish and eggplant.

    Garnish with chili and coriander leaves.

Photos

Thai Style Steamed Fish, photo 1Thai Style Steamed Fish, photo 2




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