Steaming is such an excellent tasting and healthy way to cook fish. This recipe for Plah Kapong Neung Manao has a deliciously fresh salsa topping that is made with hot chili, garlic, and cilantro in a sweet and sour lime juice base. The fish we cooked is the Barramundi, or the Asian Sea Bass, but this recipe can be used with many different types of fish. In Thailand we always cook the whole body of the fish, including the head, as cooking the fish this way releases a lot of flavor from the bones. However, you can do this recipe using filleted fish if you prefer.
1 medium-sized Barramundi (Short enough to fit in your steamer)
3 Tablespoons Garlic (finely chopped or pressed)
4 Thai Hot Chili (or use mild red peppers, or a mix)
1/4 cup Lime (juice from about 3 - 4 fresh limes)
3 Tablespoons Fish Sauce
2 Tablespoons Coconut Sugar (or other sugar, dissolved in a little water)
1/4 cup Coriander / Cilantro Leaves (chopped)
3 - 4 sprigs Chinese celery
1: Dissolve the coconut sugar in a little hot water, then mix it together with fish sauce, lime juice, chopped garlic, and hot chilies. Let it marinate for 10 minutes.
2: Steam the whole fish for 7 - 10 minutes or until fully cooked.
3: Place on a serving platter with Chinese celery leaves and chopped stems.
4: Add the chopped cilantro to the sauce and then spoon over the hot fish. Serve with steamed rice and other foods.
For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-re....cipes/main-dishes/st
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.