Steamed fish - pla neung *

Yield: 4 Servings

Measure Ingredient
1½ pounds Whole Fish
5 \N Sliced Shallots
4 \N Cloves Minced Garlic
4 \N 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 \N Thin Slices Galangal
2 \N Thinly Sliced Kaffir Lime Leaves
1 tablespoon Oil

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.

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