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Planning on Making this Recipe?It would be great if you could take a picture of your finished creation and share it out on Instagram. Put lemongrass into cavity of the fish. For fillets, the method is the same though you will be spooning a little lime broth over the fillets rather than them swimming in it which would be overkill for a fillet. I hope you have a friendly fishmonger who can remove the insides of the fish and descale it for you. It is not recommended to serve in this style indoors unless you have a source of heat that does not give off fumes. Season with palm sugar, fish sauce and lime juice. Add a little salt into the mix which adds abrasion before adding chili and galangal and give those herbs a good pounding until they are in small pieces. When I get a chance to travel I publish information to help others visiting Thailand. 2 or more white fish fillets or steaks (halibut, snapper, or cod work well and are readily available), 2 tablespoons fish sauce (available at Asian/Chinese stores), 1 stalk lemongrass, lower stalk sliced finely (with outer leaves and lower bulb removed) or 2 tablespoons frozen, prepared lemongrass, 1 red (or substitute green) chili, de-seeded and finely sliced, 1 thumb-sized piece galangal (or ginger), sliced into long and thin matchstick-like pieces, 2 tablespoons coconut or canola oil (you can also use olive, almond, or another healthy oil). If not you will need to do that yourself. Add your chopped garlic and chili into fish stock. Thicker fillets may take as long as 20 minutes. You can use this ‘nam jim’ to serve with the whole fish too. Serve on a fresh plate and garnish with sliced lime, chili spur and Chinese celery. Then add palm sugar, fish and lime juice and mix together to make a coarse sauce to serve with the fish. Sprinkle a little salt on both sides of the fillet then place the fillet on top of some lemongrass stalks on a plate. Stuff the insides of the fish with lemongrass that you have crushed, in a mortar is easiest. Blend the soy sauce mixture in a … Get your Jasmine rice steaming as you will be eating your fish with that – right? Steamed Whole Sea Bass Pre-heat water on a steamer pot to boiling. Be sure to check your wok, pan or pot from time to time and add more water as needed, ensuring it doesn't boil dry. Steam for 10 minutes then Herb Sauce Thai Style on the fillet, continue steam for a couple minutes. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Place fish in a shallow casserole or baking dish (see picture) that will fit inside your bamboo steamer or colander. Sprinkle a little salt on both sides of the fish. The dish should be small or narrow enough to allow some steam to rise from the bottom of the steamer or colander. Totally yummy & healthy! Prepare fish by rinsing it, then patting it dry with a cloth or paper towel. Salt the fish on both … A metal or stainless steel colander will work too—as long as you can find a baking-type dish that will fit inside it (to hold the fish). Tag me with #TASTYTHAIEATS – I love to see your ideas! Heat the lime broth while the fish is steaming away. Now surround fish with remaining sauce. The lemongrass adds more aroma, helps reduce the fishy smell in your house and keeps the fish above the plate for more even cooking. They’ll come out just as well, especially with the super wonderful spicy sauce that goes along with this dish and included in the recipe. Steam for 10 minutes then Herb Sauce Thai Style on the fillet, continue steam for a couple minutes. Remove from heat. Set aside, Pound cilantro root, galangal, garlic, a pinch of salt and chili in a mortar. I am a Thai mum and love cooking for my children. Note: sauce needs to be fairly salty in order for the combined sauce and fish to taste its best. If you are just cooking fish fillets then you will just wash and season both sides with a little salt. For those who like it hot, Thai chili sauce may be served on the side. There are two types of sauce you can use. Place on a serving platter (or simply keep it in the casserole/baking dish, if desired). Bamboo steamers (like the one used in this recipe) are inexpensive and easily found at Asian grocery stores and markets. Add this to the broth and wine in a pot over medium-high heat. You will need a steamer or metal colander. Whole fish is usually served swimming in a lime broth which you can ladle over the fish and scoop up as you eat it. You have definitely got to try this recipe. Pour 1/3 to 1/2 of the lemongrass sauce over fish. Cover a heatproof plate which is smaller then … You score through to the bone but not through the bone! Now turn down heat to minimum and add vinegar, sugar, soy sauce, fish sauce, and chili. Make your favorite takeout recipes at home with our cookbook! Garnish with lettuce and Chinese celery on a fish plate and put the steamed fish on top, Top up lime broth. Place the steamer inside your wok or over a large frying pan or pot if you don't have a wok. Cook for 5 minutes, or until lemongrass is soft. For the soupy lime broth chop plenty of garlic into small pieces, thinly chop green and red chili into slices adjusting quantity for your desired spice level. Pre-heat water on a steamer pot to boiling. Most Thai restaurants are open air where this is not a problem – but you could serve like this at a BBQ party for example with suitable precautions about the hot broth! On the other hand if you only have a small steamer then you may be better off steaming fish fillets. Do a taste test for salt—if not salty enough, add more fish sauce. Have the insides of the fish removed and the scales scraped off. Chicken Stock or Vegetable Stock better than water, Heat the fish stock to boiling then add chopped garlic, chopped chili and season with palm sugar and fish sauce. Diners may also dip into a spicy seafood sauce which is called ‘nam jim‘ and comes in a few different varieties. I publish my authentic Thai Food Recipes here for all to enjoy around the world. This improves both the taste and aroma of the finished fish dish. To make the sauce, pound or process lemongrass slices (a food processor works well). Taste and adjust for sweetness and sourness. Now sprinkle the galangal (or ginger) and spring onions over fish. Salt the fish on both sides and then rub with sesame oil. You can use the whole fish or fillets of fish depending on the size of your steamer – we cover both methods in this article. You're Here: Home » Recipe Class » Light & Main Dishes. Serve your Thai steamed fish with lime broth ladled over the top and eat with freshly steamed Jasmine rice and the ‘Nam Jim‘ spicy sauce. Ingredients for Steamed Thai Fish with Lime Sauce Recipe, How to Make Authentic Thai Steamed Fish with Lime Sauce Recipe Step by Step, Step 4 Making the Spicy Topping Sauce or ‘Nam Jim’, Authentic Thai Steamed Sea Bass Fish with Lime Sauce Recipe, Thai Steamed Sea Bass with Lime Sauce Recipe (Pla Krapong Neung Manao), Awesome Thai Chicken Satay Skewers with Peanut Sauce Recipe – BBQ & Air Fryer Cooked Thai Street Food, How to Make Cold Brewed Tea – Jasmine Green Tea Recipe Zero Calories, Authentic Pad See Ew Recipe – Thai Stir Fried Dark Soy Sauce Noodle Dish, Awesome Homemade Egg Noodles Recipe for Thai or Regular Dishes, 3 Perfect Steamed Rice Cooking Methods – Pan, Steamer & Rice Cooker, 7 Food Safety & Food Storage Best Practices, Essentials to Stock Up On in an Emergency, Moderately Hot Chili Peppers Substitutions, Chili – Quite spicy chili is authentic but you can use less or a milder chili for less spiciness. Enjoy! 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