Steamed Snakehead fish is a culinary delight, prized for its delicate, flaky flesh and subtle sweetness. This recipe offers a healthier, lighter alternative to traditional frying methods, utilizing vibrant green cabbage leaves as a natural, flavorful wrapper instead of the more commonly used banana leaves. The result is a dish that's both visually appealing and bursting with fresh, clean flavors. Forget greasy, heavy fish – this steamed version is remarkably tender and moist, a testament to the simplicity of letting high-quality ingredients shine.
This recipe provides a simple yet elegant way to prepare this prized fish, perfect for a weeknight dinner or a special occasion. The cabbage leaves impart a subtle sweetness and aroma, complementing the Snakehead fish beautifully. Ready to experience the delicious simplicity of this dish? Let's dive into the easy step-by-step instructions below.
Tools Needed
- Steamer
- Grinder or pestle and mortar
- 10cm mold (or heat-resistant container)
- Pot
Ingredients
- Snakehead fish: 400g (300g minced, 100g large pieces)
- Curry paste: 3 tablespoons
- Eggs: 2
- Coconut sugar: null
- Fish sauce: 1/2 tablespoon
- Coconut milk: 150ml + 150ml for sauce
- Rice flour: 1/2 tablespoon
- Cabbage leaves: 2 leaves per package
- Kaffir lime leaves: null
- Chili peppers: null
Step-by-Step Instructions
Step 1. Prepare the Fish and Cabbage
- Separate the meat from the bones. Finely grind 300g of fish and set aside 100g in larger pieces.
- Bring a pot of water to a boil. Add cabbage leaves and boil for 1 minute until soft. Immediately transfer to cold water to stop cooking.
Step 2. Mix and Assemble the Filling
- Mix the minced fish with curry paste, eggs, coconut sugar, fish sauce, and coconut milk. Mix thoroughly for 3-4 minutes until slightly firm.
- Chop kaffir lime leaves and chili peppers.
- Place a boiled cabbage leaf in the mold. Layer with larger pieces of fish, followed by the minced fish mixture.
Step 3. Steam and Simmer
- Place the mold in a steamer and steam over high heat for 20 minutes.
- After 20 minutes, pour the coconut milk sauce over the fish. Garnish with kaffir lime leaves and chili peppers. Steam for another 2 minutes.
Step 4. Prepare the Sauce
- Mix 150ml coconut milk with rice flour.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Taste the curry paste before adding it to the fish mixture. Adjust the amount according to saltiness.
- If you prefer a softer texture, add more coconut milk to the fish mixture.
- If you don't have a 10cm mold, use any heat-resistant container.
- Cabbage leaves provide sweetness and are a great alternative to banana leaves.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
Yes! Savoy or Napa cabbage would also work well, offering slightly different flavor profiles.
2. What if I don't have a steamer?
You can achieve similar results by simmering the cabbage-wrapped fish in a pot with a little water and a tight-fitting lid.
3. How do I know when the fish is cooked?
The fish is cooked when it flakes easily with a fork and is opaque throughout. Cooking time depends on the size of the fish; check for doneness around the 15-20 minute mark.
This recipe proves that delicious and healthy cooking doesn't require complicated techniques or hard-to-find ingredients. Enjoy the succulent flavor and tender texture of this sweet cabbage-wrapped snakehead fish, a dish that's sure to become a new family favorite. So ditch the banana leaves and give this simple yet elegant recipe a try today!