Tuesday, 8 February 2011
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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