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Thai Steamed Fish

Thai Steamed Fish

A Thai steamed is another fish dish that originates from Thailand. As with a lot of other dishes from that region, this dish relies a lot on the subtleness of the flavors in it. This allows the fish to undoubtedly be the hero of the dish and really shine through complemented perfectly by the spices and the garnishes. This is the one dish that perfectly represents Thai cuisine with regards to fish, as it tenderizes the flesh without the use of much heat.

Health benefits:

  • Fish are also the best source of protein for people who can’t ingest the tougher meats i.e. chicken, beef or mutton
  • Fish have been known to help people with diseases like Alzheimer’s and Epilepsy.
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Ingredients

whole barramundi, about 1.5 lb (you can also use a different kind of white-flesh, mild-flavoured fish such as tilapia or sea bass): 1

stalks of lemongrass, bottom half only: 2

good chicken stock or fish stock: 1/2 cup

finely chopped palm sugar: 1 tbsp

lime juice: 4 tbsp

fish sauce: 3 tbsp

head garlic, chopped: 1

thai chilies, to taste, finely chopped

sprigs cilantro, chopped: 15

stalk chinese celery: 1

How To Make Thai Steamed Fish

  • Before starting, make sure that the fish you’ll be using is properly cleaned, gutted and de-scaled.
  • Make cuts on the sides as well as both sides of the fish.
  • Before proceeding further, cut out some lemon grass and rub it thoroughly on the fish to release its aroma.
  • Finish off by stuffing that lemon grass in the fish.
  • Steam the fish over the boiling water for at least 10-15 minutes.
  • This duration could change depending on how big a fish you’ve chosen.
  • In order to check whether the fish has reached the optimal tenderness, check by lifting the middle of the fish using a fork.
  • If it comes off easily, the fish is properly cooked.
  • Keep the fish above the boiling water over the low heat to maintain its tenderness.
  • In a different pan, heat chicken stock.
  • Reduce heat and let it simmer.
  • Add garlic, chilies and stir until the sauce reaches optimum thickness.
  • Add in fish sauce, lime juice and cilantro.
  • Plate the fish along with this broth covered with Chinese celery.
  • Garnish with some extra celery leaves.
  • Serve with some boiled rice.

Trivia:

Only 1/95,000 people are allergic to fish.

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