Tuesday, 8 February 2011

Thai Steamed Fish

It's been a while I have to admit. I could come up with a multitude of excuses as to why I haven't posted for so long but they would all be pathetic. So on with the food.

One thing I have had to adapt to since becoming a full-time teacher is simply not spending enough time in the kitchen. We all have to eat of course so rather than spend hours at the stove concocting new recipes like I used to, it comes down to survival on weekdays and just getting on with something quick and tasty.

This recipe ticks all of those boxes. It is Thai food in a bag, put together in minutes, sealed up with all those hot and sour flavours that makes Thai food so great then simply steamed. And it is super healthy too. Great. I insist that you try it this week.

Thanks for all of your support and watch this space for a new website coming very soon...

Thai Steamed Fish
Feeds 4

4 pieces of white fish such as cod, haddock or pollack, approx 100g each
1 large or 2 small chillies, deseeded and finely sliced
1 thumb size of ginger, peeled and cut into thin strips
2 cloves of garlic, thinly sliced
2 carrots, peeled and cut into thin strips
6 spring onions, sliced thin
Juice of 1 lime
4 tbsp Nam Pla (fish sauce)
100ml coconut milk
Fresh coriander
Sesame seeds

1 – Take a large piece of foil, enough to fold over the fish to form a bag with room at the top for air to circulate and the right size to fit into a steamer.
2 – Put the fish fillets onto the foil.
3 – Top each piece of fish evenly in layers starting with ginger, then garlic, chilli, carrots and spring onions.
4 – Drizzle over evenly the lime juice, fish sauce and coconut milk.
5 – Seal the bag firmly them place into a steamer. Steam for 10 minutes.
6 – Slit the bag and pour over hot noodles or Thai jasmine rice. Sprinkle with sesame seeds. Serve with fresh coriander and fresh lime.

7 comments:

Luis Puig said...

thought I could share with you guys, the new cooking site of Ferran Adria, elBulli Foundation.

http://www.bullifoundation.org/

The master of chefs intents to go live in Internet in 2014, but his foundation’s site is already up and running with an English and blogging sections for fans and cooks around the world.

Check it out.

http://www.bullifoundation.org/search/label/English

cackster said...

David, where've you been man I was going to send the South Shields police in. Quick and easy recipe this one, love thai flavours, so much so, co-incidentally cooked a similar dish with chicken thighs the other night.

sarah said...

Wow, you're right, that does sound quick and tasty. I love it! Thanks... weeknights seem to be getting shorted in my house too. Workaholics?

bellini valli said...

Love the flavour profile here David. Quick and easy during the workweek is a must that's for sure!!!

Figs, Bay, Wine said...

Ah lovely! I've just gotten stuck back in to blogging (a bit) and have been hoping you were going to still be posting. You're teaching? How are you liking it? I'll bet you're a natural. Hope all is well. xo A

tori said...

Sounds like another cracking combination. Can't wait to see the new site!

Sammie said...

I love Thai food but I'm not very good at cooking it... I hope this recipe will be a keeper!