Tuesday, 8 February 2011
Thai Steamed Fish
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
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
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.
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