Saturday, April 25, 2015

Thai Style Steamed Fish with Lemon Sauce

This is a late post - found this picture while clearing up space on the camera.  Made it about a month ago.

I used a white fish called Sherry. You can fry, make fish curry, fish balls, bbq and even steam. In any manner of cooking, the flesh is always soft and sweet.  You can use any good white flesh fish for steaming.

My steamer is a medium sized therefore I had to cut the head and leave it in the pan so as it gives extra flavouring while steaming. My whole family are not a fan of fish head and normally get the fishmonger to remove the head while cleaning.

I like to add some vegetables when steaming the fish so as I get 2 in 1 dish instead of preparing a separate dish.

Ingredients

1 whole fish - clean and gutted - sliced diagonally
1 tbs ginger garlic paste
1/2 cup of lemon juice  and lemon zest
2 tbs of fish sauce
2 tbs of light soy sauce
1tsp of brown sugar - optional
3-5 small green/red chilly -depending on your spice intake. slightly bruised
1-2 lemon grass - bruised light use the white end only
1 tbs chinese red dates - optional
1-2 kaffir lime leaves -otional
mixture of cauliflower/brocolli/carrots - optional
3-5 springs of coriander leaves
chopped spring onions


Preparation:

1.  Prepare your steaming pot.

2.  Cut 3-5 diagonal slashes across the fish depending on the size of the fish, about 2 inches apart on both sides of the fish.  This is to ensure that gravy/sauce gets coated well with the fish.

3.  In a pan ready to steam, rub ginger garlic paste on both sides of the fish. Sprinkle salt as well on both side of fish.  Under the fish place the bruised lemongrass.

4.  In a different bowl, add in lemon juice, lemon zest, brown sugar, soy sauce and fish sauce .  Adjust the seasoning if required.

5.  Pour lemon juice mixture over the fish together with chinese red dates, kaffir leaves and chilly.

6. Steam on medium heat, covered.  Add in the vegetables when the fish are about done.  Cover the steamer for another 5-8 mins till the vegetables are tender and cooked.

7.  Serve hot with coarsely chopped coriander leaves and finely chopped spring onions.

Enjoy Thai Styled Steamed Fish with Lemon Sauce with rice and some spicy vegetable.


** Sathiarani**


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