Steamed Fish Recipe

Thai Steamed Fish, as you all know I’m not a big fishy fan but Thais are!

So I have to do my duty; scoff the stuff and pretend I’m enjoying it even if I’m not.  Fact is, I rarely have to fake it!  I’m constantly surprised at how Khwanjais recipes are breaking down my fishy prejudices week after week.

She is also surprised at how much fish I will now happily eat and occasionally (when drunk) voluntarily try some of the more exotic fishy dishes although some of them still leave me rushing for the water or some fresh rice to take the taste away!

Enough about me!  On to this recipe which I’m happy to report is totally delicious.  It is a strong flavoured dish and so should be eaten with rice in much the same way as curry, to temper down the flavours so you can enjoy them all.

Predominantly Salty Sour and Spicy – Khwanjais Steamed Fish Recipe is balanced beautifully by large amounts of ginger steamed along with the fish just before serving, thus imparting its flavour while retaining it’s crunch!

Funnily enough as we were planning what recipes to do this month, Khwanjai was angling (pun intended) to do this recipe, I as usual trying to avoid fish, was fighting the idea.  The decider was when one of our young members requested a steamed fish recipe.  He was so impressed with Khwanjais Steamed Chicken Recipe which we hid in our Thai Barbecues section (it’s so unique it wouldn’t go into any of our other categories) that he requested a fishy version with a lovely sauce.  This was on the same day as we were arguing about it.

I hope you are satisfied Josh,  because it cost me some considerable pride having to give in to the boss like that!  Seriously though, I hope you and your family enjoy it!!

Warmest Regards

Jules and ‘er Ladyship

Here’s Where you’ll find the Full Steamed Fish Recipe

If you are a bit new to Thai cooking, if you are a regular “Thai Foodie” or even a seasoned chef, you’re going to learn something from Khwanjai’s Thai Cooking School

Below is a basic, quick guide to the recipe together with this tiny preview video

Thai Steamed Fish Recipe

Ingredients:
Your Favourite Fish
Chillies
Chinese Lettuce
Garlic
Spring Onions
Ginger
Coriander Root
2 Limes
Salt
Fish Sauce
Sugar
Chicken Stock
Oyster Sauce
Sesame Oil

 

How to Steam Fish

Peparatum:
slice and chop the ginger
chop coriander roots and garlic
chop the chillies
prepare lime as per video
cut spring onions lengthways
remove leaves from the celery, stems not needed
add the juice of 1 1/2 limes into a large mixing bowl
add the fish sauce
add chicken Stock, oyster sauce and sugar stirring until dissolved.
add the coriander roots and garlic followed by sliced chillies
mix well and leave until fish is ready
Cooking:
slices into the fish as per video and season with salt and sesame oil
steam until cooked
add the spicy lime sauce we just made
cover with the shredded ginger
cook for a further 5 minutes
remove the fish from steamer and garnish with slices of lime, spring onions and celery leaves

Serving Suggestion:
Serve with Jasmine rice – this is a strong flavoured recipe that needs the rice to t enjoy all the flavours.

Recommended to go with this at the table would be a “Tom Jeut” – Thai for “bland soup” they are anything but bland, they merely go well with spicy dished to cool down the palate and are usually very tasty soups in their own right, here’s a few examples.

Try our Lovely Egg Soup Recipe, or and old favourite Lettuce and Pork Soup or for something you can have as a meal on its own Pork Stuffed Cabbage Soup.  Also on the table you would typically have Sweet and Sour Chicken Stir Fry or maybe a simple Vegetable Stir Fry Recipe.

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