Steamed fish - pla neung
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Whole Fish |
| 5 | Sliced Shallots | |
| 4 | Cloves Minced Garlic | |
| 4 | Green Jalapeno Peppers | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White Pepper |
| 3 | tablespoons | Fish Sauce (Nam Pla) |
| 3 | tablespoons | Tamarind Juice |
| 2 | tablespoons | Lime Juice |
| 4 | Thin Slices Galangal | |
| 2 | Thinly Sliced Kaffir Lime Leaves | |
| 1 | tablespoon | Oil |
Directions
Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish. ~------------------------------------------------------ ~----------------- Clean the fish and then make three slashes on each side with a sharp knife.
Place on a steaming plate. Sprinkle the remaining ingredients over the fish.
Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini