1/23/2024 0 Comments Fish add tab browserTo check the fish, take a fork, and press the meat of the fish. But you do want to monitor it, especially right about the 10 minute mark so it doesn’t get overcooked. So it’s really important to keep watch over your fish when you steam it, and and know about the right length of time that you’ll need to steam it.įor a medium sized 1 – 2 kilo fish, the target steam time is about 10 – 15 minutes. It goes from potentially marvelous to horrible. One of the worst things about steaming fish is overcooking it. Steaming is a really fun style of cooking, because you can really create or homemake your own steamer… just as long as there’s somehow boiling water at the bottom, and that the thing you’re steaming is elevated above the steam of the water, and there’s a seal to keep in all that steam. Using a steamer device, or whatever you can come up with – Pai and I used my mother in laws big sized old wok – you’ll need to place some water in the bottom, elevate the fish on a plate above the water, and still have enough space to place a cover over the pan or wok to seal in all that steam. You can be creative when steaming! Steaming the fish This is just going to give the fish a nice fragrance, and remove some of the fishiness. This will help the fish to cook faster and also ensure that more flavor gets down into the meat of the fish.Īll the flavor of the steamed fish comes from the lime juice dressing, so the actual fish doesn’t need any kind of seasoning, other than a few stalks of lemongrass for fragrance stuffed in the cavity for aroma.Ĭhop off the top halves of the lemongrass and discard, then bruise the bottom stalks of the lemongrass, and insert them into the cavity of the raw fish. Next to prepare the fish, make three score cuts all the way through the fillet of the fish, down to the bone, perpendicular on both sides of the fish. Make sure your fish is scaled and gutted, which you can either do yourself, or have the butcher do before hand. The day I went to the market, the selection the fishmonger happen to be on the big side, and so Ying and I picked up a 2 kilo barramundi – pretty large – and I wasn’t complaining. There are really just 2 parts to this recipe: the fish and the sauce (which is kind of eaten more like a soup in Thailand).īarramundi is the most common fish for this recipe The fishĪlthough you could use a different type of fish, like a tilapia, red snapper, or a grouper, the most commonly used fish for this dish in Thailand is a pla kapong (ปลากะพง), which in English is a barramundi.įish come in many different sizes, ranging from 1 kilo or less, to huge. Or you can keep reading from here to get a more in depth explanation of Thai steamed fish with lime and garlic. If you want to get straight to the recipe, you can scroll down to the recipe box below. The ingredients listed in this recipe are from Pai, so a big thank you to her for sharing with us her recipe. She was in Bangkok visiting relatives over the holidays, and we took the opportunity to hang out, and cook up a giant barramundi, fresh from the market. Watch the full video recipe here:įor this fish recipe, I teamed up with Pai from Hot Thai Kitchen – she’s not only an amazing chef but she also makes fantastic videos on her YouTube channel. The great news is… this recipe is quite easy to make, as long as you can get a fresh fish. It’s a marvelous Thai steamed fish dish, and being sour, spicy, garlicky, and well balanced in taste, it’s a Thai dish that really portrays the contrast and excitement of flavors in Thai food. Whenever Ying and I go to a Thai seafood restaurant, one of the frequent dishes we order is pla kapong neung manao (ปลากะพงนึ่งมะนาว) – a steamed barramundi fish, in a sauce (or more like a soup) made with lots of fresh lime juice, garlic, and chilies.
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