Craving a light yet incredibly flavorful meal? Look no further than this simple recipe for Thai Steamed Fish. This dish captures the essence of Thai cuisine with its vibrant blend of fresh herbs, aromatic spices, and the delicate sweetness of the fish itself. Forget complicated techniques and lengthy cooking times; this recipe is surprisingly easy to master, perfect for a weeknight dinner or a delightful weekend treat. The fresh, clean flavors make it a healthy and satisfying choice.
This recipe showcases the beauty of simplicity, allowing the natural taste of the fish to shine. From selecting the perfect fish to perfectly balancing the fragrant herbs and spices, we'll guide you through every step of the process. Ready to embark on a culinary journey to Thailand? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Steamer or steam oven
- Knife
- Cutting board
- Bowl
Ingredients
- Fish (scaled and gutted)
- Lemongrass
- Garlic
- Red Chili
- Galangal
- Lime leaves (kaffir lime leaves)
- Lime juice
- Spring onion
- Coriander
- Fish sauce
- Light soy sauce
- Brown sugar or palm sugar
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Fish and Aromatics
- Finely chop a small portion of lemongrass. Roughly chop the rest and place it inside the fish cavity along with some galangal slices.
- Finely chop garlic and red chili. The goal is to make it not too crunchy when biting into it.
- Add finely chopped lemongrass, garlic, chili to the fish cavity.
- Add galangal slices (finely chop a small amount for the topping).
- Add lime leaves (remove stalks and finely chop).
- Add coriander stalks to the herb mix.
- Prepare spring onion for searing at the end.
Step 2. Steam and Check Doneness
- Place the herb and spice mixture inside and on top of the fish.
- Steam the fish in a steamer or steam oven for about 15 minutes (adjust time based on fish size).
- Check if the fish is cooked by pulling the dorsal fin; if it comes off easily, it's done.
Step 3. Make the Sauce
- Combine lime juice, fish sauce, light soy sauce, brown sugar/palm sugar, and sesame oil.
Step 4. Garnish and Serve
- Garnish with coriander and spring onion. Sear the spring onion in hot oil before pouring the sauce over the fish.
- Pour the sauce over the fish and spring onions.
Read more: Thai Steamed Glass Noodles with Juicy Prawns Recipe
Tips
- Use fresh lime leaves for the best flavor.
- The sauce is added at the end to preserve the lime's tartness.
- Sear the spring onions in smoking hot oil for a flavorful wilt.
Nutrition
- Calories: 200-300
- Fat: 5-15g
- Carbs: 5-10g
- Protein: 20-30g
FAQs
1. What type of fish is best for steaming?
Firm, white-fleshed fish like snapper, cod, or sea bass work best. They hold their shape well during steaming and absorb the flavors beautifully.
2. Can I adjust the spice level?
Absolutely! Feel free to reduce or increase the amount of chilies according to your preference. Start with less and add more to taste.
This simple Thai Steamed Fish recipe is a testament to how fresh ingredients and a few key spices can create a truly unforgettable meal. Enjoy the delicate flavors and the satisfying lightness of this healthy and delicious dish. So gather your ingredients and experience the magic of Thai cuisine in your own kitchen!