STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!
Provided by Mark Wiens
Categories Thai
Time 35m
Yield 1 whole fish
Number Of Ingredients 10
Steps:
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
- Make sure you eat with steamed rice!
THAI STYLE STEAMED OCEAN TROUT
an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch
Provided by jana_kloots
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
- add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
- put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
- place the fish on plate, skin side up.
- cover the skin with the chopped corriander (leaves and roots) and the chillies.
- put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
- strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
- reduce some of the broth and serve over fish.
- best served with steamed jasmine rice.
Nutrition Facts : Calories 124.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 36.2, Sodium 1394, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 15.8
THAI-STYLE STEAMED FISH
Make and share this Thai-Style Steamed Fish recipe from Food.com.
Provided by English_Rose
Categories Thai
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chili and lime zest over them.
- Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish.
- Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.).
Nutrition Facts : Calories 115.7, Fat 1.4, SaturatedFat 0.2, Cholesterol 61.6, Sodium 1074.8, Carbohydrate 7.2, Fiber 1.5, Sugar 2.1, Protein 19.5
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