Soul food nourishes both the body and the spirit,
and what could embody this better than steamed fish? In our home, we adore
steamed fish (CHINESE STEAMED FISH WITH GINGER AND SCALLION), and it often graces our dining table, lovingly prepared by Ms.
Nava. Today, we’re sharing another beloved style of steamed fish known
worldwide: Thai Steamed Fish with Lime and Chili.
Thai cuisine is a delightful revelation of flavors, and I’ve thoroughly enjoyed indulging in its diverse offerings throughout my travels in Thailand. Wouldn’t you agree that the quintessential tastes of Thai food - spiciness, tanginess, and aromatic herbs - are truly captivating for the soul (TOM YAM SOUP)? This Thai Steamed Fish with Lime and Chili encapsulates all of that deliciousness and comes together effortlessly.
Ingredients
1 medium-sized
sea bass/siakap, cleaned and scored with 2 or 3 incisions on both sides
Lime or lemon
wedges
Cucumber slices
Spring onion
for garnish
For the Sauce
(blend/ground)
1-inch piece of
ginger
5 cloves of
garlic
3-4 bird's eye chilies
1 small bunch
of coriander, roots removed
1 teaspoon of
sugar
1/2 tablespoon
of fish sauce
1 tablespoon of
light soy sauce
Salt (if
needed)
1/2 cup of water
Method
Place
the cleaned fish on a steaming tray.
Pour the sauce over the fish.
Steam the fish until cooked through.
Garnish with spring onion, and serve with cucumber slices and lime/lemon wedges.
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