The Attractiveness of Thai Style Steam Fish
One of my favorite way to taste the freshness of fish is to steam it. Besides of make it in Chinese style, sometimes do it in Thai is more appetizing in this wet and hot summer.
How to make Thai Style Steam Fish?
In Thailand, the traditional fish for the dish is Tilapia, but instead of using Tilapia, Sea Bass or Barramundi could be an alternative. The fish must be fully cleaned completely before steaming. And get rip of all the fish gill and fish maw (fish maw can be steamed together with fish). Stuff the lemongrass into the fish stomach. Then remember to give the fish a few shallow cut, so that the flavour of sauce can diffuse inside the fish body.
Key elements of Thai Style Steam Fish
To make the steam fish “Thai”, three elements are the must in this dish – fish sauce, chili and lime juice which all contribute to the umami, saltiness, spiciness and sourness. Once you mix this “magic sauce”, you only need to pour the sauce on the fish 1-2 minutes before the fish completely cooked. Then you can obtain the richness of this flavourful Thai-style steam fish!
Thai Style Steam Fish (ปลานึ่งไทย)
Ingredients
Main Ingredients
- 1 piece Fish
- 1-2 piece Lemongrass
Seasonings
- 1 tbsp Lime Juice
- 2 tbsp Fish Sauce
- 3 gloves Garlic
- 2-3 pieces Fresh Chili
- ½ tbsp Sugar
- 1 Pinch Coriander
- ½ tbsp Oil
Instructions
- Prepare all ingredients. Mince the garlic cloves, chili and coriander.
- Mix all seasonings into a bowl. Cut the lemongrass into length of 10cm.
- Clean the fish completely and put the lemon grass into the fish stomach.Tip: Give the fish surface a few shallow cuts to let the seasonings get into it. Enhance the flavour!
- Steam the fish with low heat for 8-10 mins. Pour the mixed seasonings onto the fish and steam it for another 2 mins.
- Then, your Thai flavoured steam fish is now ready for serve!
Notes
- Common/ traditional fish type for making this dish are Tilapia, Sea Bass or Barramundi.
