Steamed Fish with Limes
The food of the Thai people is traditionally hot and spicy, with an accent on freshness, powerful aromas and sublime tastes. Most of the dishes are uncomplicated, nutritious and attractive to the eye. So today I share with you a wonderful steamed fish recipe which I enjoyed during my travels to Thailand many moons ago, and a recipe I often replicate in my own kitchen.
Pla Kaphong Khao Neung is the correct translation for this delightful fish bake but perhaps for many of us ‘steamed fish with limes and chillies’ is easier to pronounce!
Enjoy.
Ingredients
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700g whole white fish- snapper, hamour or Sharri
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Sauce
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1-2 large Thai red chillies- or 4 hot fiery smaller chillies
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2 tbsp fresh coriander- roughly chopped
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6 cloves of garlic- chopped
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4-6 thin slices of galangal- or fresh root ginger
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3 tsp fresh lime juice
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1 1/2 tsp light soya sauce
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Baking equipment:
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2 layers of tin foil
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Sesame oil
Instructions
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Prepare the fish:
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01 Clean well and remove any excess scales etc. Lay on double sheets of tin foil lightly oiled with sesame oil.
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Filling and flavourings:
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02 In a bowl mix together the chillies, coriander, garlic and sliced galangal. Stuff the fish with this mixture.
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03 Pour over fresh lime juice and soya sauce. Fold the ends of the tin foil together to form an airtight parcel and lift onto a flat baking tray. Place in a hot oven and bake.
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To serve:
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04 Open the tin foil parcel and serve hot garnished with thinly sliced garlic, lime quarters and a splash of fish sauce.
Notes
Thai chillies or small fiery hot red chillies can be used in this recipe. Choose a firm, white fleshed fish (in Thailand this would be Sea Perch) and if cooking by the traditional method (fish steamer) add 250mls of stock (chicken flavour or water) to poach the fish in. Omit this when baking by the tin foil, parcel method.
