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.